| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
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. 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF. Discussed employee health policy with operator Hui Liu. Operator did not advise of complete illness information for health policy. CDI- Example handout of policy in Spanish and Chinese provided today. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Miso paste stored under raw chicken in prep cooler and cooked egg rolls stored under raw crawfish. CDI- Operator Hui Liu corrected. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some mold build up on two beverage nozzles at back room dispensers, and dried food debris in two bowls. CDI- removed for cleaning. |
|
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. Operator advised that foods on one center hot holding unit at buffet is held for time. Times are indicated/ written above names of each food on the glass. However, operator did not have written procedures for the items. Temperatures taken of food items, all under temperature control. CDI- verbal correction as to written procedures needed, also to remove time of previous pan when new / fresh food brought out instead of leaving all times written. Example procedure template provided to operator today. Operator was able to locate four documented procedure templates by the end of the inspection. |
|
31
|
0.50
|
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 . Chicken tightly covered in walk in cooler, stacked in large bus pan during cooling process. CDI- Method corrected. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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. Large bulk container of dry seasonings and mixes, some smaller squeeze bottles not labeled per rule. Food items at sushi bar prep cooler need to be labeled. CDI- verbal correction. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Protect food from contamination sources not specifically noted by code. Cooked noodles in ice and water to be rinsed and cooled on one side of sink and two large bowls of raw shrimp being thawed on other side of prep sink in second compartment. CDI- Noodles removed, operator was advised that processes must be completed separately. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than six metal pans at front cook line stacked tightly together while wet. CDI- pans separated. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. All single service cups dispensers uncovered. CDI- lids placed on tops. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf . 4-501.11 Maintain equipment in good repair. Shelving rusting, corroding throughout, heavily scarred/ stained cutting boards at prep coolers at cook line, damaged fryer baskets, unsealed wood used to secure sharpening stone for knife. CDI- verbal correction. Items also non compliant on transitional permit and must be corrected by 8/3/2015. Transitional permits can not be extended. Damaged / torn gaskets in reach in coolers and walk in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in gaskets of prep coolers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
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. Damaged floor and wall tiles throughout. Some tape has been removed and repaired. Continue to work on and have all repaired. |