| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled equipment and utensils at the mechanical dishwasher and continue to handle clean utensils without washing hands and donning new gloves. Ensure to discard gloves after handling soiled utensils and equipment. CDI EHS educated employee on proper glove use and employee washed hands and donned new gloves.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce in the walk in cooler. CDI PIC rearranged order during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with heavy debris build up on the FCS (food contact surface) of the blade. CDI PIC broke down the meat slicer and slicer was cleaned by the end of the inspection.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer basin at the 3 comp sink filled with QUAT concentrations of 50 ppm. CDI PIC emptied basin and refilled with 200 ppm QUAT sanitizer.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee washing, rinsing and not sanitizing equipment and utensils. Ensure to properly clean all equipment and utensils. CDI EHS educated employees on proper cleaning methods and had items rewashed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 masaman curry that was prepped the day before and failed to cool properly to 41F or below (see temp chart). Observed fried eggplant cooling in the flip top unit at a rate of 0F/min. CDI PIC placed fried eggplant into the walk in cooler to rapid cool and PIC voluntarily discarded masaman curry. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 Observed facility using TPHC for rice noodles, chili base sauce, tofu, and cut tomatoes without TPHC form in the establishment. Observed cut tomatoes beginning to be placed on time with temps above 41F. Ensure all TCS foods held on TPHC start at proper cold holding temperatures. CDI PIC placed cut tomatoes in the walk in cooler to rapid cool and EHS disscused proper procedures and provided a TPHC template. Repeat violation. Points were not escalated due to overall improvement seen in labeling start and end times for TCS foods on TPHC. |
|
31
|
0.50
|
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 fried eggplants cooling in the flip top. Cooling rate was 0F/min. Observed masamam curry in a large covered metal container that was cooked the day prior that failed to properly cool in the allowed time frame. CDI PIC voluntarily discarded masamam curry and placed cut tomatoes and fried eggplants in the walk in cooler to rapid cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Observed employee drying metal bowls and containers with a wiping cloth. Ensure to allow proper air drying. CDI EHS discussed pyramid stacking with employee to promote air drying and not using a wiping cloth. Repeat violation. |
|
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 NFCS (non-food contact surfaces) such as reach in units, shelving, NFCS of slicer, etc. with debris build up. Ensure to increase cleaning frequency. |
|
53
|
0.50
|
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 the wall and ceiling tiles above the hood system and grill area with heavy debris and grease build up. Observed light fixtures above the prep tables with debris build up. Ensure to increase cleaning frequency. |