| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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, employees do not know health policy or where to find it in the facility. A poster is hanging up on the office door. Ensure employees are aware of when they must be excluded from work. CDI: Employees educated on health policy and shown where it is. |
|
6
|
2
|
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 employees washing hands for less than 15 seconds and use bare hands to turn off faucet. CDI: Employees educated on proper handwashing and rewashed their hands.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes handle dirty dishes, place them in the dishwasher, and then put away clean dishes with no handwash. CDI: Employee educated on when to wash hands and employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink on line. CDI: Ice melted. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw duck stored over raw beef and pork in walk in
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked chicken in reach in Observed shrimp stored behind bamboo in prep top so that shrimp water could drip over bamboo as it is placed on a plate. CDI: Items reorganized so that shrimp cannot contaminate bamboo. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing dishes in 50ppm quat. Dispenser is dispensing sanitizer at 50ppm quat. CDI: All dishes are going through the dishwasher until sanitizer at sink is fixed. Bleach is to be used for sanitizer buckets or hand dilute the quat. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomatoes cooling in prep top cooler at a rate of 0F/min. CDI: Tomatoes placed on time today. PIC stated they will cool item in walk in before placing on line. Observed pad thai and pad seeu noodles cooling at a rate of 0F/min in walk in. CDI: Items moved to walk in freezer for rapid chilling.
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 45F. -P Observed tilapia sauce cooling at a rate below .5F/min. CDI: Ice bath properly made and item reached proper rate. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and sweet and sour soup holding below 135F. CDI: Wings voluntarily discarded and soup rapidly reheated. |
|
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 pad thai and pad seeu noodles at wok station with under no temperature or time control. CDI: Noodles placed on TPHC. Form provided today via email along with inspection. Observed several items on ice (lettuce, noodles, tomatoes) above 45F. CDI: Proper ice baths made to keep items cold. Ice must be up and around the product in order to adequately hold items cold. |
|
21
|
1.50
|
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 tomatoes done today were put into a container from tomatoes done on monday. The tomatoes were out of temperature, due to being just prepped. CDI: Tomatoes were properly labeled. Discussion with PIC to ensure that contianers are being washed between batches of TCS foods. Observed containers of 3 flavor sauce and wonton mix pulled from frozen with original dates only (8/16 and 10/4). CDI: Pulled from frozen date added. REPEAT VIOLATION |
|
31
|
0.50
|
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 fried tofu cooling in prep top cooler. Observed pad thai and pad seeu noodles cooling in walk in while tightly covered. CDI: Noodles moved to freezer for rapid cooling. Tofu temporarily placed on time. PIC stated that they will cool it in walk in before bringing it out from now on. Observed sauces and soups cooling on ice, but ice was not up and around containers and in one container, ice had melted. Observed summer rolls made and placed directly into prep top cooler for cooling. REPEAT VIOLATION |
|
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 squeeze bottle of clear liquid on rack at wok station unlabeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with sanitizer below 200ppm quat. See #14. Observed two wet cloths stored outside of sanitizer. REPEAT VIOLATION |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 scoops for rice stored in a cup of water in kitchen. REPEAT VIOLATION |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on cooler drawer and reach in on line next to handsink. Observed bar to be chipped along edge of counter. Observed rusted ice maker deflector plate. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tile at dish area.
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 accumulation on vents and ceiling tiles throughout kitchen. |