| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened bottle of water stored with clean equipment and utensils on the drying rack. CDI - employee voluntarily discarded the drink. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee improperly wash their hands, by recontaminating their hands, touching the faucet knobs after washing. CDI - Provided education and the employee rewashed their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine panel accumulating pink and black residue. Clean and maintain. -REPEAT- |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bus tub of noodles (49F) and rice (53F) out at room temperature. PIC stated that these were taken from the walk in cooler at 430PM . Observed just prepped salad in the reach in cooler temped at 49F.Observed shrimp sauce at 49F on the prep table - product was in ice but not enough ice was surrounding the containers. CDI- PIC Added the rice and noodles to their existing TPHC procedure for their sushi rice. PIC labeled the rice and noodles for a discard time of 8:30PM. PIC added ice to the lettuce to bring back down to temperature. PIC added ice to the shrimp sauce to bring down to 41F. -REPEAT- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 bus tub of rice with the date of 4/9. Observed bus tub of noodles not date marked. CDI- PIC stated that the rice and noodles was prepared yesterday. Allowed the PIC to date correctly. -REPEAT- Further non-compliance may result in further permit action. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Temperature Measuring Devices, Food-Accuracy - PF Observed the thermometer not accurate. Obtain a new thermometer. Will check on this during the verification visit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the freezer floor.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed spring rolls and dumplings uncovered in the walk in freezer. Properly cover to prevent contamination. CDI - PIC covered the product during the inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints when prepping food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
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 and nonabsorbent.Observed some plastic bus tubes either cracked or damaged. Replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets to reach in coolers in need of cleaning. Observed interior of reach in coolers in need of cleaning. -REPEAT- |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors equipment under equipment and hibachi cooking station in need of cleaning. Observed dry storage floor in need of cleaning. -REPEAT-
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed uneccessary items in the dry storage room floor. Remove to prevent attracting pests. -REPEAT- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed burnt light in the food prep area. Replace. |