| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 dishwasher wash hands for less than 15 seconds and then recontaminate hands by not using a paper towels to turn off faucet. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed chef touch celery in prep top cooler with bare hands. CDI: EHS explained to chef that food is not to be contacted with bare hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a hand wash sign at each handsink. Observed missing hand washing sign from bar hand sink. CDI: hand washing sign was provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine running with 0 ppm chlorine. Sanitizer and detergent was empty. CDI: sanitizer was replaced and primed to be running with 100 ppm chlorine before end of inspection. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
Yes
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed procedures onsite for par-cooked chicken and shrimp. Observed that logs were being filled out but some days were missing. Observed chicken and shrimp to not be labeled with notification that products were still raw. Storage order of these items was correct. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house sauce being held at room temperature by cook line. CDI: sauce was voluntarily discarded. EHS suggested using Time as a Public Health Control to keep product safe. EHS explained TPHC procedures and emailed form for owner to view and decide if this would work for establishment. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken and egg roll mix cooling with plastic wrapped around it. Observed large containers of curry being cooled in the walk-in. CDI: items were relocated to walk-in freezer where they quickly cooled below 45F. |
|
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 spices and squeeze bottles without labeling throughout kitchen. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT Observed employees preparing food with watches on. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored outside of sanitizer around kitchen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being wet stacked by dish machine. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT Observed stairs to lower pantry with rust. |