| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General comment:
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. Employee observed turning faucet off with bare hands after washing. CDI: intervened; tranining provided through demostration; hands washed properly. |
|
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. Employee observed cutting cabbage with bare hands. CDI: cabbage washed; gloves donned. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
General Comment:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer at 3-comp sink recorded at 50ppm. CDI: quat manually made; concentration at 150ppm. Chemical company notified to check dispenser.
VR by 8/24/19
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Interior of ice machine found with build-up. CDI: cleaned during inspection. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. TCS items inside walk-in cooler including kimcee, garlic aioli, napa cabbage, etc recorded > 41F (see temp chart). CDI: maintenance notified; cooler thermostat turned down. TCS items inside small flip top prep cooler on cook line including raw shrimp, cooked chicken, bean sprouts, cabbage, and pork belly recorded > 41F (see temp chart). CDI: all items discarded. According to manager breaker had tripped; breaker turned back on and cooler temp dropping back down.
VR by 8/24/19 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
Repeat:
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. No procedures found for items held on TPHC. CDI: TPHC procedure sheet e-mailed and reviewed with manager |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths observed on prep surfaces. Cloths observed hanging on chefs aprons. Quat sanitizer buckets holding at 0ppm. CDI: buckets changed out to proper concentration. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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. Utensils holding on cook line inside room temperature water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat:
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. Plastic food containers and lids found damaged. Some containers were melted and lids cracked. Some strainers found with cracks and holes. Dish racks found damaged. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
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. Walls at dish area observed with buiild-up/residue. |