| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall inconsistent control of kitchen as evidenced by cooling issues, improper sanitization of utensils, lack of knoweldge of health policy, and date marking issues. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employee did not know what illnesses and symptoms are food related. Employee knew there was a poster on the door with the illnesses, but could not read the poster due to the size of the font. CDI: Employee educated on food borne illnesses and symptoms. Poster with larger font and Send sick employees home now slogan provided today in both english and spanish to operator. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes in 3-comp sink being sanitized in 0ppm quat sanitizer. Sanitizer coming from dispenser was 50ppm quat. CDI: EcoLab called. EcoLab rep fixed the sanitizer dispenser during inspection. Observed dish machine pulling 0ppm chlorine sanitizer at bar. Bartender stated he had just changed the chemical bottle. However, bartender did not prime machine. CDI: Bar tender and manager shown how to prime machine and told when machine should be primed. Machine then read 100ppm chlorine sanitizer after machine was primed and ran several times. REPEAT VIOLATION |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed duck curry from yesterday cooling in walk in and still above 41F. CDI: Product voluntarily discarded. Observed stewed tomatoes prepared this morning above 41F in prep top cooling at a rate of 0F/min. CDI: Item moved to reach in and uncovered for rapid cooling. REPEAT VIOLATION |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS sauces hot holding below 135F including green curry, red curry, and duck curry. CDI: Items rapidly reheated to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggplant double panned in prep top cooler holding above 45F. CDI: Item rapidly cooled to 39F after 1 hour in reach in cooler. Observed all noodles at cooking stations with ice in buckets above 45F. CDI: Items were used within 4 hours of removing from walk in. Environmental Health Specialist (EHS) recommends placing these items on TPHC permanently. Observed some items above 41F in coolers but below 46F veggie roll, ground chicken, ground beef, ground pork, and sprouts. CDI: Some items voluntarily discarded, others moved for rapid cooling, and others kept as they were sold by end of service. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ground chicken, ground beef, and ground pork above 41F (below 45F) and more than 4 days from prep(1/3 and 1/4). CDI: Items voluntarily discarded. REPEAT VIOLATION |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 stewed tomatoes cooling in prep top cooler. When employee was asked to change the cooling method, he placed item in the reach in tightly covered. CDI: Item uncovered for rapid cooling. See #18 Observed duck curry sauce in walk in from last night above 45F. Item was covered and in a deep pan. CDI: Item voluntarily discarded. See #18 REPEAT VIOLATION |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 clear liquid in two squeeze bottles. Employee stated it was vinegar. CDI: Bottles labeled. |
|
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. Observed one employee cooking food with bracelet on. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at 0ppm quat. Sanitizer at sink dispenser was 50 ppm (see #14). Observed wet cloth stored at the bar. CDI: Buckets emptied and refilled with properly concentrated chemical after EcoLab was on site to fix the issue. REPEAT VIOLATION |
|
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 wet stacked bowls stored as clean. CDI: Items rewashed. Overall items are being stacked once dried throughout facility. |