| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF:
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P:
Several languages spoken in facility. PIC stated he explains purpose and contents of Employee Health Policy to employees. PIC knowledge incomplete. Left health policies in Spanish and Manadarin. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employees donning gloves without handwash.
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 gloved employee come from cook line, grab some cleaned plates and take them to plating line. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed sprouts, napa, at cook line above 45 F. Observed lomein, egg roll mix at prep area unattended for extended amount of time in temperatures over 45 F. Refer to temperature chart. CDI- products moved to walk-in cooler. |
|
21
|
3
|
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 sesme chicken date marked 12/9 in walk-in cooler. Observed chili sauce in walk in cooler dated 12/9. All discarded voluntarily. Pho in walk-in cooler from previous day not date marked. Seaweed salad, squid salad not date marked. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found several containersof unlabeled degreaser. Some containers had been labeled but was wearing off. Keep labels legible. |
|
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 small tongs for seafood salad laying down in salad. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Facility has 3-compartment sink but all equipment cannot fit easily into sink. Remove large marinating bowl and replace with smaller. |
|
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 soiled shelves in walk-in cooler, soiled non food contact surfaces of slicer, soiled interior of prep coolers especially at cook line. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. |