| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 food on prep surface upon arrival for inspection. CDI: Food employee relocated food to approved location. |
|
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 sanitizer bucket and rice cooker insert pan stored inside front hand sink. CDI: Food employee removed items from hand sink.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in men's restroom. CDI: PIC provided paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal and plastic insert pans and bowls stored as clean above three compartment sink soiled with food waste. CDI: PIC sent items to be W/R/S. Observed several pans used for storing food with old date labels as far back as October 2020. EHS voiced concerns that facility is not changing pans when product is emptied; it is being replaced. Observed food employee remove rice cooker insert pan from front hand sink and place back into rice cooker. CDI: Education provided and food employee took insert pan to be W/R/S.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food waste. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked carrots prepared on 03/01/2021 not reheating rapidly enough to meet 2-hour reheat requirement. Product reheating in steam well. Product dropped from 117F to 106F in approx. 35 min. See temperature chart for more detail. CDI: PIC rapidly reheated carrots in wok. Product reached above 165F. |
|
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 cooked cabbage being held below 135F in steam well. Product prepared @11am. PIC rapidly reheated product. EHS returned to take temperature after completing walk-thru and cabbage dropped to below 135F again. PIC stated cabbage does not typically last more than 1-hour for quality purposes. PIC declined using TPHC for product. CDI: Education provided and PIC rapidly reheated product to above 165F. |
|
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 several TCS foods throughout kitchen with incorrect date labels(cut cabbage labeled 10/03/2020, steamed shrimp labeled 02/02/2021, etc.) and several TCS foods with no date labels(Cream cheese, tuna, etc.). Facility currently uses date marking system on dry erase board, but changes date every day, not as the food is prepared and discarded(example: cut cabbage dated on container for 10/03/2020, prepared 03/01/2021, dated on dry erase board for 03/02/2021). EHS provided education and made PIC aware that future date marking issues can result in food being discarded. CDI: PIC corrected date labeling. |
|
22
|
1
|
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 sushi rice with no time stamp marking beginning and end times on product upon arrival for inspection. CDI: PIC provided time stamps. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in buckets and spray bottles with concentration of 200+ppm. Solution bleached test strips. CDI: Education provided and PIC diluted sanitizer solutions with water. Concentration now 50ppm. |
|
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 salt, sugar, and MSG labels on spice cart faded/not legible. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple dead roaches in kitchen on ledge beside 3-door freezer. Facility now has monthly pest control with Orkin. REPEAT VIOLATION. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping clothes throughout kitchen being stored on countertops and prep surfaces. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water inside walk-in cooler.
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 rather large accumulation of food waste on drain covers throughout facility. Some of the waste looked fresh, but other parts old. EHS recommended regularly daily cleaning of drains at end of night due to past pest control issues. REPEAT VIOLATION. |