| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Left handwash signs for each sink in facility as they were all missing. Left spanish, chinese and english. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored below cut beef in prep unit on wok line. Moved eggs above beef. Observed chicken in the rear of the prep unit - when pulled it will be moved over eggs and beef. Facility moved chicken container to front of unit to prevent contamination of other foods.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P OBserved unwashed produce stored over washed produce in walkin cooler. Rearrange.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed numerous foods left uncovered in cold hold storage. Keep covered when not actively cooling. |
|
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 peeler, carrot chopper, cutting board and can opener with food debris. Pulled and placed in dish wash area to clean. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed heat treated vegetables (broccoli and carrots) sitting out at 78F next to griddle. Staff advised they had been cooked within last 2 hours. Moved to walkin to rapidly chill. Observed water heated with ginger and scallions and spices (white sauce) sitting at room temperature. Facility discarded. They will not add the scallions and ginger until food is cooked from here on out. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut lettuce, opened canned goods, noodles soaking in water and milk not date marked. All were dated during inspection. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 used soy sauce buckets storing degreaser that were not labeled. Labeled during inspection. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths on prep surfaces. Moved to sanitizer buckets. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small, domestic rice cooker is being used to cook boba for bubble tea. Replace with a commercial piece of equipment.
4-501.11 Maintain equipment in good repair. Replace damaged inserts in rice holders that are scraped. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility removed their 3 comp sink to bring a 2 comp sink with larger bays to accomodate their utensil size. This must be replaced with a 3 compartment sink and utensils may need to be replaced with smaller if new 3 comp sink isn't able to handle size of utensils. Followup required. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the plastic, white dump sink being used to help drain wok line. (Recommend replacing this white sink). Clean the shelving in the walkin cooler where food is hanging through the gaps. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Repair back door where there are gaps around screen door. Add baseboard to side wall in dry storage. Regrout floor where grout is wearing away between tiles. Repair needed to floor around ice machine drain.
6-502.12 Floors, walls, ceilings shall be clean. Observed water on floors throughout. Observed debris under wok line. Clean. |