| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on counter of prep table and employee food comingled with food for the facility. |
|
7
|
0
|
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 handle noodles with bare hands. CDI hands washed gloves donned. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink near dish machine. CDI paper towel provided.
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at back sink nest to dish machine. CDI soap provided. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed butter stored in same containers as raw beef and raw crab, and raw beef stored over edamame. CDI items relocated. Reeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean ice machine to prevent accumulation of debris. Observed ice machine soiled with black and pink debris. CDI cleaning started. SUggest cleaning ice machine on a weekly basis.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed laddle, plates, serving bowls, and bar soda gun soiled with debris. CDI items moved for cleaning. Repeat. |
|
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 fried dumplings held on counter at 113F. CDI items reheated. Keep dumplings under hot area to maintain holding temperatures. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 container of rice that was not labeled with time food removed from temperature control. CDI rice labeled. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed restaurant week menu missing full consumer advisory for undercooked items. Verification required. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp in prep sink that was not fully submerged underwater thawing. CDI shrimp placed in containers with water with running water on top. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed escolar that is labeled white tuna on main menu. Verification required. |
|
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 waitstaff scooping rice and soup in bowls without hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 handles of utensils stored in food and bowls used as scoops in rice and dressings throughout facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 sink, dispensers, walls behind grill, floors under cook line, racks in walk in and reach in units, and gaskets in all units are in need of cleaning. |