|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee go to start food prep by donning gloves without washing hands. EHS directed employee to wash hands. Employee then washed his hands for 5 seconds and then recontaminate hands by turning off the faucet with bare hands. CDI: by instruction on how to properly wash hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee separating spring roll mix into smaller pans by shaking it into pan and then employee used his bare hands to scoop the rest of the cabbage out of the bowl. CDI: PIC and employee were notified to discard the rest of the cabbage that had been touched. EHS educated employee on wearing gloves. |
|
18
|
1.50
|
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 45F. -P Observed spring roll mix (cooked cabbage and vegetables) cooling in walk-in, tightly packed and stacked in large bowls. EHS did cooling calculation where spring roll mix was cooling at a rate of 0.02 when it should be 0.5. CDI: PIC had employee separate spring mix out into multiple pans to quickly cool. Observed chopped lettuce cooling at a rate of 0.09 when it should have been 0.12. CDI: PIC was advised to leave lettuce uncovered in walk-in to quickly cool. |
|
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 tofu being cooled in reach-in cooler with tightly wrapped plastic. Observed spring roll mix cooling in walk-in, tightly packed and stacked where cold air was unable to circulate product. Observed chopped lettuce cooling in frequently used prep cooler with a tight fitting lid. CDI: All items were uncovered and separated to quickly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT Observed some squeeze bottles labeled and some not. Observed silver spice shakers without labeling. Observed items by wok stove with wrong labels. EHS suggested washing the outsides of bottles and containers to remove grease and build-up so that stickers will stick. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the outsides of food containers including but not limited to squeeze bottles, spice shakers, dry storage bins, wok stove, drying rack shelving above three compartment sink, prep cooler gaskets by sushi cooler, and inside salad prep cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair and kept clean. Observed cracked flooring in back of kitchen. Observed cleaning needed in the corners of flooring and behind equipment including prep tables, prep sink by sushi station, wok stove, and other large equipment. Observed cleaning needed on walls throughout and on wall by sushi prep station. |
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