| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF - 2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC at the start of the inspection unable to provide documentation of being certified in a food protection managers course. PIC with documentation of being certified in a food protection managers course arrived half way through the inspection. PIC was unable to discuss an employee health policy with the EHS. PIC was unable to show EHS he could uphold PIC duties. EHS observed employee bare handing RTE foods, not washing hands when needed, operating the kitchen without hot water, operating the kitchen with cold holding equipment malfunctioning and not keeping TCS foods at or below 41F. A VR will occur no later than 6/7/20 to ensure PIC has corrected all risk factor violations and has implemented a RCP for employees to follow to ensure safe food handling parameters are followed. PIC voluntarily closed due to malfunctioning cold holding equipment. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF - PIC was unable to discuss any foodborne illnesses and symptoms that would exclude or restrict employees from working in the facility. PIC stated the written employee health policy is covered and signed during hire and once a year after that. A VR will occur no later than 6/7/20 to ensure PIC and employees know when to report foodborne illnesses, symptoms, and when to restrict and exclude employees with illnesses and symptoms associated with foodborne illnesses. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed several employee drinks stored with clean utensils and dry goods. |
|
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 an employee wash hands without hand soap. CDI- PIC was informed of the violation and EHS instructed employee to wash hands with soap and warm water for 15secs. After instruction was provided EHS observed proper hand washing.
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. Wash hands after activities that contaminate them. -P- Observed an employee handle soiled equipment and utensils and without a hand wash handled clean utensils. CDI- Education was provided and instruction given to wash hands properly after handling soiled utensils and equipment. Also observed several employees handle soiled equipment, door handles, trash, and work with RTE foods without a proper hand wash. CDI- Education was provided and instruction given to wash hands properly after each task change. |
|
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 an employee using bare hands while cutting a RTE onion. CDI- PIC voluntarily discarded the item. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks. -Pf - Observed water reach 87F. CDI- PIC provided hot water at the sink by the end of the inspection EHS observed 130F hot water.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the kitchen. CDI- PIC provided soap at the hand sink.
6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at the kitchen hand sink or employee serving area. EHS provided PIC with hand wash signs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils and metal containers stored clean according to the PIC near the 3-comp sink with food debris left on them. CDI- Items moved to dish washing area prior to the end of the inspection to be properly washed before use.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine being used with sanitizer at 0 ppm Cl. By the end of the inspection the dish machine was still malfunctioning. A VR will occur no later than 6/7/20 to ensure the dish machine is functioning properly. 3 comp sink can be used however PIC voluntarily closed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 cooked chicken cooling at 81F at the start of the inspection. After 60 mins the item was still at 81F. Also observed cooked rice at 71F at the start of the inspection cooling at room temp. Before any other temps were taken an employee voluntarily discarded the items. A VR will occur no later than 6/7/20 to ensure all TCS foods are properly cooling. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed kimchi, noodles, pork, rice, chicken wings, dumplings, tofu, cream cheese, boiled eggs, dark meat chicken, white meat chicken, egg rolls, spring rolls, raw chicken, raw pork, and raw eggs all above 41F. See temp chart. the walk in cooler and reach in cooler were both malfunctioning during the inspection. PIC voluntarily discarded all TCS foods above 41F and denatured the foods. PIC voluntarily closed. A VR will occur no later than 6/7/20 to ensure all TCS foods are kept at 41F or below and to ensure cold holding equipment is functioning properly. PIC shall not reopen until equipment is functioning properly. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 no date marking of any TCS/RTE foods. Observed RTE shrimp, chicken wings, cut cabbage, spring rolls, egg rolls, pork, dumplings, tofu, rice, chicken wings, dark meat chicken, white meat chicken, kimchi, and noodles all without dates. All TCS foods were from yesterday or three days ago according to the PIC. PIC was able to properly date mark items in flip top and two door reach in since they were from yesterday and were 41F or below. All other TCS foods were voluntarily discarded by the PIC. A VR will occur no later than 6/7/20 to ensure a date marking system is implemented and followed for all TCS/RTE foods. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medication stored with clean plates and above RTE foods. CDI- PIC removed the item and stored it away from all food prep areas, food and utensil storage.
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. -Pf- Observed employee using windex on multi use menus. CDI- Educations was provided to use disinfectant on the menus between each guest. Menus were rewashed and disinfected. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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- REPEAT- Observed chicken and rice both cooling at ambient air between 70-81F. Chicken missed cooling parameters. PIC voluntarily discarded both items. A VR will occur no later than 6/7/20 to address the chronic Pf violation and to ensure all TCS foods are being properly cooled. |
|
35
|
1
|
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 all in use oils, salts and spices to be unlabeled and not in original containers. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door to kitchen open during the whole inspection. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with long hair on the head without a proper head cover. |
|
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. -REPEAT- Observed handles in sugar, flour and rice. Observed utensils stored in water at 80F. Observed in use utensils stored in-between soiled equipment. |
|
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 several stacks of metal containers stored wet. |
|
45
|
1
|
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 one door reach in cooler and walk in cooler malfunctioning and holding TCS foods at 50-69F. EHS observed walk in cooler to be functioning at 67F and reach in at 60F. PIC voluntarily closed facility until repairs are made. Also observed 3-comp sink with cracks at the top of each vat. Observed dish machine malfunctioning during the inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable and flip top cutting boards throughout the facility in need of resurfacing or replacing.
4-202.16 Nonfood-Contact Surfaces - Observed cloths being stored underneath in use cutting boards. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent. |
|
47
|
0.50
|
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 grease and food debris build up on and around cookline, cold holding equipment, and shelves throughout the facility. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed water at 87F at the start of the inspection. CDI- PIC made adjustments to hot water heater and provided hot water at 140F by the end of the inspection. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors open during the inspection. Observed litter on the ground around the dumpster area. Dumpster area is a shared space with other businesses. |
|
53
|
0.50
|
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. - Observed ceiling leaking near back door. Observed light fixture under hood system in need of repair.
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 light fixtures in need repair under hood system.
NOTE: Due to covid19 pandemic no signature occurred. PIC Jose and Raymond were present during the inspection. |