| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-REPEAT- Observed employee energy drinks stored in the flip top unit with RTE foods. PIC removed drinks. NOTE: Point deduction not increased since the violation is a not P or Pf. If violation is noted again during an inspection full points will be deducted. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed several sinks throughout the facility with soiled utensils, cleaning supplies and office supplies stored in them. CDI- PIC removed all items. EHS provided education on to only use the handsinks for hand washing. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF- Observed a frozen tortilla roll up item and pork belly with black growth on them. CDI- PIC voluntarily discarded the items. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- Observed raw beef in a deep freezer not wrapped. |
|
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- Observed several plates, metal containers, utensils and knives all stored clean according to the PIC with food debris left on them. CDI- PIC moved all items to the dish pit area to be properly cleaned.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- PIC stated all knives and utensils are cleaned once a day. CDI- All soiled utensils were moved to dish pit area. Education was provided to PIC that all food contact surfaces that are not stored in RTE foods shall be cleaned every four hours.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed both soda nozzles and dispenser in bar area with black build up on the inside of them. Clean items as often as needed to prevent and reduce the build up. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed large pot containers of seafood stock (87F), chicken stock (98F), and pork belly sauce (78F) on the stove top without gas turned on to the burners. PIC stated the items had been cooked last night at 8PM and gas is turned off at night. CDI- PIC voluntarily discarded the item. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 pulled pork dated 12/4/18. Observed pork won ton, pork belly, rice, chicken wings, cut cabbage, cut lettuce, cut spring mix, egg roles, and commercial kimchi all without dates. According to the PIC all items were prepared two days ago. CDI- PIC voluntarily discarded the items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed several employee medications stored throughout the facility near food prep and dry storage. CDI- PIC was instructed to move all items and store them away from food prep and other food storage areas. |
|
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 rice scoop stored in water at 74F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.-REPEAT- Observed split gaskets throughout the facility on cold holding equipment. Also observed several racks in cold holding equipment in need of replacement to do rust and chipping paint/plastic. |
|
47
|
0.50
|
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 cold holding equipment, cooking equipment, and shelving throughout the facility in need of cleaning do to food debris and grease residue build up. Clean items as often as needed to prevent and reduce the build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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.- Observed floors and walls in hard to reach areas in need of cleaning do to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as often as needed to prevent and reduce the build up. |