| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager during the inspeciton. Advised to have employee certified as a food protection manager. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unaware of reportable symptoms and diseases, and observing exposure to these symptoms. CDI - emailed Vietnamese Employee Health Policy; educated importance of understanding employee health policy. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees bare hand contacting sink when turning sink off. CDI - educated to dry hands wth a papertowel and use that papertowel to turn the sink off to prevent recontamination.
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee put on gloves without washing hands. CDI - educated to wash hands before putting on gloves and inbetween glove use. REPEAT VIOLATION. VR
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee switching tasks from working in dish pit with dirty dishes to working with ready to eat food (with the same gloves on). CDI - educated to switch gloves between tasks, wash hands before putting on gloves, and wash hands before food prep after contamination. Discarded product. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee unaware of when to switch gloves. Food employee working in dishpit area, then switches task to work with ready to eat food without switching gloves. CDI - educated on when to switch gloves and advised to switch gloves, wash hands, put on new gloves, and discard ready to eat food. REPEAT VIOLATION. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed eating utensils dirty, observed peeler dirty, observed cutting boards dirty, observed container of kninves that are all dirty. CDI - pulled items to the dish pit for proper cleaning procedure. Advised to wash items after it has been used.
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed food employee wash pan without sanitizing the pan. CDI - educated to wash rinse and sanitize properly in the 3 compartment sink or send items through the dish machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two products out of temperature in the flip top unit. Observed the green onions out of temperature on counter top. CDI - advised to store food at 45F and below. Educated that when cooling down, product must be cooled down all the way before storing in flip top. Educated to keep green onions at temperature control or on time control. TPHC papers were provided last inspection and TPHC papers are provided this inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed egg rolls cooked 2 days ago with no label on product. CDI - educated about date marking criteria and advised to place date label on product. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed MSG not labeled. Advised to label the additive. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
Yes |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed dispensing utensils for the rice stored in container with standing water. Advised to store in dry container. REPEAT VIOLATION. VR |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed utensils such as forks, kninves, and spoons stored in container lined with napkins. Observed that the napkins are dirty. Observed dirty eating utensils. CDI - advised to remove napkins and send everything through the dish machine. Do not store eating utensils with napkins.
4-501.11 Maintain equipment in good repair. Observed torn gasket at the freezer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in gaskets to the reach in unit. Observed the bottom of the inside of the freezer in need of cleaning. Observed outside of the stand up refrigerator in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one tile broken around the corner from the can wash. Advised to repair.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor underneath and behind equipment. Advised to sweep floors clean to prevent food debris. |