| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 multiple staff wash their hands, turn off the knobs with bare hands, and then dry their hands. Observed a staff person wash his hands at a prep sink. Observed a staff person at the dish washing area use dirty gloves to stack clean dishes. CDI, all staff advised to rewash their hands. Contaminated prep sink and dishes re-cleaned and sanitized. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed cooked mussels stored with raw fish. Observed raw shrimp wraps stored above ready to eat foods. Keep all raw protein products stored below ready to eat food products. CDI. Products moved to a new location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the bar dishwashing machine functioning at 0 ppm chlorine. CDI. Corrected during the inspection
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the microwave collecting residue.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean that still had residue on them. CDI, items rewashed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed prepared cabbage at 54 F at 11:30 am in a covered deep bowl. Cabbage moved to another metal pan by staff. Observed the same cabbage at 54 F at 12:30 pm. CDI. PIC moved cabbage to a thin shallow pan |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
Observed wonton soup, coconut soup, and other liquid items on the grill at 125 F. Observed warm noodles sitting out on the prep table at 125 F. CDI, soup and sauce products reheated to above 165 F. Noodles rapidly cooled on ice.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed Basil Wraps in a prep refrigerator at 67 F. CDI, product placed in Walk-in refrigerator for rapid cooling. Observed rehydrated rice noodles at 68 F in the grill area. Noodles rapidly cooked using ice and water. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 some TCS items in the make unit missing date marking stickers. Observed a TCS food product in the walk-in refrigerator marked with a date of 1/31/17. Products in the make unit re-labeled and the 1/31/17 product was discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed sterno stored on the counter in front
of the grill. Store sterno on a shelf below all food and food service equipment. Product moved to a new location. Observed fish oil supplement pills stored with canned goods. Product moved to the office. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed prepared cabbage at 67 F in the walk in cooler in a deep bowl covered with plastic. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Observed a frozen stock sauce being thawed on top of the prep sink. Thaw products in a walk-in refrigerator or under running water in the prep sink.
3-501.13 Use approved thawing methods. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 spices at grill area not labeled. Observed flour and sauce in tea jugs not labeled in the prep area. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 a box of noodles stored on the floor in the walk-in cooler. Observed a bag of rice stored on the floor. Both items moved and placed above the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff wearing watches and were not wearing hair restraints while scooping rice, preparing sauce trays, and beverages. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes that were stored in front of the grill and were not stored in a sanitizing solution. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water that was not flushing away food particles. CDI, water pressure adjusted on the water so that food particles flushed away. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food service equipment stacked together wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed the prep table under the microwave rusting. Observed a stone mixing bowl (used but covered in plastic when used), damaged. Observed the inside of the food processor with damaged parts. |
|
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 the shelving in the walk-in refrigerator collecting residue. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the restroom at the lower dining room. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the metals stairs rusting. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed minor corrosion and damage on handwashing sink faucet handles. Replace the handles if damaged. |