| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. The PIC left in charge while the main PIC was out was not familiar with many of the procedures and requirements and was not in control of the operation of the restaurant. Cooling, training of employees, and Proper sanitizing of utensils were not under controls and the PIC who was present did not know the proper procedures for these processes. In addition the answer to many questions was that the PIC did not know and was training. Also, the PIC was preoccupied with cooking and was not able to monitor his employees of the other requirements under this section. CDI - the main PIC came to the restaurant after being called and corrected violations the assistant was unable to correct. |
|
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 employee drinks stored on prep surfaces in the front uncovered. CDI - discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF . Observed the first untrained PIC wash his hands in the prep sink in the back. CDI - corrected. Prep sink desiganted for wash, rinse, and sanitzation. HAnds washed in the correct sink. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed several foods in the walk-in freezer that were uncovered. Keep covered when not in the cooling process. CDI. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the CDI. mixer, bowls, plastic containers, etc that were stored as clean were soiled. CDI - rewashed.
4-702.11 Before Use After Cleaning - P - Observed employees were washing and rinsing dishes and then putting them away without ever sanitizing. The employees did not know how to set up the sink properly. Under direction of the manager who came later in the inspection, the sink was set up properly and all items were washed, rinsed, and sanitized correctly. Repeat violation. |
|
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 teriyaki sauce at 109F that had been prepared approximately 3 hours before and was put in a tightly covered container in the walk-in. CDI - discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the walk-in refrigerator was holding TCS foods such as shrimp, cooked sauce, noodles, beef at 48-49F. All items that were TCS were moved to other refrigerator. The facility did not have a large quantity of food into he walk-in and was able to store it in other refrigerators. A repair man was called. This will be rechecked in the morning to ensure the facility is in compliance because while the facility had adequate refrigerated space for the night, not having this unit is not a long term option. Also, the next delivery is due in Friday. If this is not fixed, the facility will be required to close. RVR. |
|
22
|
1
|
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 the facility has procedure3s for holding broccoli and mushrooms on Time, however the facility had no times recorded and these foods were out being held off temperature. CDI - these were discarded, new food made and labeled with the time. Also, if the facility wants to keep cooked sauce on time, they need to add it to their procedure. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in the green bucket with a faded label for soap and soap in a red bucket with a faded label for sanitization. Observed a spray bottle of chemical unlabeled. CDI - chemicals appropriately labeled. Repeat violation. |
|
31
|
1
|
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 cooked carrots sitting on the counter at 109F cooling. Also teriyaki sauce and noodles were tightly covered in the walk-in while cooling. The PIC at the beginning of the inspection was not aware of any cooling procedures. CDI - items were moved to the freezer or discarded based on the time they had been cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels in several areas were not held in sanitizer. Observed a sanitizer bucket for towels was on the floor. |
|
41
|
0.50
|
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 utensils stored in 70F water. Observed scoops in equipment without handles. CDI. |
|
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 wet stacked utensils throughout the clean utensil area. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on the front counter for customers were not protected. |
|
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 shelving throughout is in need of cleaning. |