| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed mix of raw chicken and shrimp being stored on speed rack above sauces in walk-in cooler. Observed raw beef being stored over noodles in walk-in cooler. CDI: all items reorganized so that raw items were on the bottom. Storage order poster left with PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine reaching a maximum temperature of 143F on thermoplate. CDI: maintenance contacted and fixed dish machine during inspection. Machine had a burnt wire. Machine read 182F on thermoplate. |
|
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 red sauce in walk-in cooler with date of 6/13. PIC stated this was the make/freeze date. EHS did confirm that red sauce gets cooled in freezer and then pulled out when needed. CDI: thaw date written on sauce. Ensure food items requiring date marking that are to be frozen have the make date, freeze date, and thaw date. Observed tofu, cooked chicken mixture, and 1/2 & 1/2 without date labels. CDI: items properly date labeled. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS observed that facility is using TPHC for cooked peppers, house sauce, and sliced tomatoes. Facility did have times properly marked on products. PIC could not locate TPHC procedure form. CDI: TPHC form filled out during inspection. Keep TPHC form on site at all times. |
|
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 tomatoes that had been sliced and then placed directly into prep top unit to cool at 55F. CDI: tomatoes to be discarded at the end of lunch. EHS advised PIC to have tomatoes cool in walk-in cooler before being placed on to prep top cooler. Observed summer rolls made and then directly placed into prep top cooler at 62F. Ingredients start off at 45F or below. EHS suggested placing summer roll on TPHC since they are discarded at the end of lunch. |
|
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 cloth being stored above sanitizer line in bucket. Ensure wet wiping cloths are submerged in sanitizer. |
|
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 room temperature water by summer roll station used for tongs. Observed rice scoops being stored in room temperature water by rice cookers throughout. EHS explained the approved ways of storing in-use utensils. EHS explained that facility could rinse tongs and scoops in room temperature water and then store the utensil in a clean, dry place between uses as long as they discard water every four hours. |
|
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. REPEAT Observed dishes being stacked while wet by dish machine. EHS demonstrated and advised pyramid stacking method. |
|
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 employee wiping summer roll wraps with wet wiping cloth before rolling them. EHS informed PIC and PIC had employee stop using cloth. Food contact surfaces cannot be absorbent. |
|
47
|
0
|
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. Observed cleaning needed at the bottom of bar coolers. |