| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee rolling pork meatballs by hand at a rate of more than 15 minutes per tray. Three trays were rolled before meatballs cooked. CDI - PIC educated on the risk of bare hand contact and food employee put on gloves to roll the remaining pork meatballs. -1.5- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed exposed containers of sugar and other spices stored without lids under prep table very close to soiled linen container on the same shelf. CDI - PIC put lids on containers and moved soiled linen container to an area with other items that are soiled. -1.5- |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steamed shrimp dumplings hot holding at 125F. PIC stated the shrimp is steamed while it is still frozen. CDI - PIC voluntarily discarded and EHS advised PIC to check the temperature of the steamed dumplings when they are cooked and check a couple of times thereafter to ensure the frozen product is not cooling the cooked dumplings. -0- |
|
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 Observed PIC using timer to start time instead of time log as stated on the TPHC form. CDI - PIC amended form during the inspection to show they are using a timer. -0- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature. CDI - PIC moved thawing chicken to reach in and advised to use either running water under 70F or place thawing food in reach in cooler. -.5- |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed reused containers with taro root and other foods inside without a label. -0- |
|
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 large bowl used as rice scoop without a handle. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large steam bowls drying on counter without shielding, exposed to customers at the front counter. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on banh mi reach in cooler. -0- |
|
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 buildup on and under the bakery prep table. -0- |