| 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 REPEAT Observed line cook wash hands on two different occasions by scrubbing less than 15 second and turning off faucet handles without barrier. EHS advised PIC to educate employee on how to wash hands long enough and without recontaminating them. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers in walk-in cooler from a different day, already cooled without lids. Ensure when food items are finished cooling (45F or below), they are stored with lids/wrappings. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine sanitizer measure right around 50ppm chlorine. CDI: EHS advised PIC to have company increase concentration of sanitizer because it was right on the border of being too low.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small amount of debris left on interior of meat grinder being stored as clean. CDI: PIC relocated part to be properly cleaned. |
|
16
|
1.50
|
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 REPEAT Observed procedures onsite for par-cooked chicken and shrimp. Observed logs that had not been filled out since 3/3/18. Ensure logs are maintained regularly. Facility is no longer using non-continuous cooking for shrimp. EHS suggeted removing shrimp procedure. |
|
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 REPEAT Observed wonton soup (chicken broth made with chicken bones) and peanut sauce holding below 135F on stove top. Section of stove was not on. CDI: employee lit flame and reheated soup and sauce. EHS observed this same section of stove not on during last inspection. Ensure stove is always on to maintain items at 135F or above. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes in prep top and expo ice bath, cooked pepper sauce by grill, house sauce, and summer rolls holding above 45F. PIC stated that all items are discarded after lunch except for cooked pepper sauce and tomatoes in prep top. CDI: tomatoes in prep top cooler were relocated to walk-in cooler to quickly cool. EHS suggested using TPHC for all other items if PIC finds they cannot maintain temperature at all times. TPHC procedures emailed along with inspection again. PIC and head chef stated they would now like to use TPHC for house sauce, sliced tomatoes and summer rolls. |
|
26
|
0
|
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 yellow squeeze bottle of "dish soap" being stored by dish machine without a label. CDI: PIC discarded squeeze bottle. |
|
42
|
0
|
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. REPEAT Observed containers being stacked while wet at dish machine. |
|
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 gasket ripping off of prep cooler #1. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 dust build-up on ceiling in kitchen. Observed cleaning needed on floors behind equipment by cook line. |