| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
Observed no certified food protection manager onsite during the start of the inspection. Manager showed up 20 minutes into the inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no managerial control over employees. Observed violations in handwashing, bare hand contact, cold holding, cooling times and methods, date marking, cleaning and sanitizing of equipment, and no approved time procedures. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drinks stored on prep counters. CDI-The drinks were removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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. -P2-301.14 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 employee wash hands at the 3-compartment sink. CDI-Explained that the hand wash sink be used instead. Employee washed hands.
Observed employees not properly washing hands after handling soiled containers, or cell phones. CDI-Explained that hand washing was needed. Employee washed hands. |
|
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
Observed employee slicing cooked beef with bare hands. CDI-The employee immediately stopped and donned gloves. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp stored above cooked food items in the tall reach in cooler. CDI-The shrimp was moved to a different location. |
|
14
|
0
|
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 the large pho pot on the cookline that had not been properly cleaned from the night before. CDI-The pot was moved to the 3-compartment sink for washing, rinsing, and sanitizing. |
|
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 41F. -P
Observed beef pho and chicken bones stock that did not fully cool to 41F within the 6 hours cooling time frame. CDI-The items were discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the flip top cooler holding product between 43-44F. The manager explained that the cooler is turned up during closing hours to prevent the cooler from freezing over. CDI-The cooler was turned down and temperatures began dropping. Ensure that the cooler is not turned up too much to cause food product to raise in temperature above 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no date labels on the food product in the walk in cooler or the tall reach in cooler. CDI-The food product was properly date marked. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no time approval paper work. CDI-Paper work was provided today. REPEAT. |
|
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 beef pho and chicken bones stock cooling in large containers with lids in the walk in cooler. CDI-The product was discarded. REPEAT. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed fish balls thawing on the push cart next to the fryer. CDI-The fish balls were placed into the fryer to cooking. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a bag of onions stored on the ground next to the walk in cooler. CDI-The onions were picked up.
Observed food boxes stored on the ground in the walk in freezer. CDI-The employee quickly picked these items up off of the ground. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on the prep counters at the start of the inspection. CDI-The cloths were removed. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 cups with no handles stored in several containers including the beef pho, the chicken base, and the beef base. CDI-The cups seen with no handles were removed from the product. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelves in the walk in cooler, the tall reach in cooler, the hoodvents and the cooklines. Have cleaned. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed faucet leaking water at the 3-compartment sink. Have repaired. |
|
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 food buildup to the floors around the cooklines. Have cleaned. |