| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment does not have written procedures regarding the clean-up and response to vomiting/diarrheal events that could occur in restaurant. CDI - Establishment e-mailed sample policy. 0 pts. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee observed handling raw beef with gloved hands. Employee then put away containers of limes with same pair of gloves. Employees must wash hands when going from handling raw animal foods, to handling non-raw foods. CDI - Employee instructed to discard gloves and wash hands. 0 pts. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - P, PF - Raw tuna container stored on shelf above ready-to-eat sauces in sandwich cooler bottom. Raw beef stored on top of container of curry in walk-in cooler. Raw animal products must not be stored above non-raw animal foods. CDI - Food storage order corrected during inspection. // 3-304.15(A) Gloves, Use Limitation - P - Employee used same pair of gloves to handle raw beef and handle containers of limes. Employees must discard gloves and wash hands when switching tasks, such as going from working with raw animal foods to ready-to-eat foods. CDI - Employee instructed to discard gloves and wash hands and he did so correctly. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Bean sprouts in sandwich cooler top measured 52F, yellow curry container in reach-in cooler measured 48F, and rice in reach-in cooler measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Rice and yellow curry discarded. Bean sprouts moved to walk-in cooler to cool. Violation kept at half credit due to severity being the same as last time. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition - P - Repeat - Container of masa corn was dated 10-12 in sandwich cooler. Containers of noodles were dated 10-13 in walk-in cooler. TCS ready-to-eat foods shall be discarded or used within 7 days of preparation. CDI - Both items discarded. Kept at half-credit due to improvement from last inspection. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Cooking utensils stored in water that measured 90F at wok area. In-use utensils must not be stored in water unless the water is at least 135F. CDI - Utensils taken to dish machine to be washed. 0 pts. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Clean pans and cups stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gaskets present on sushi cooler, sandwich cooler, and reach-in freezer along make line. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Dish machine has lime buildup on top of interior of machine. Warewashing machines shall be cleaned often enough to prevent the recontamination of utensils being washed in the machine. 0 pts. |