| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored out of commercial packaging in chest freezer above ready to eat foods. REPEAT VIOLATION Some improvement from previous inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield in basement kitchen with orange build up. REPEAT VIOLATION
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in basement kitchen with food build up on edges of slicer pieces/where parts come together.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean in basket with pepper seeds and onion pieces. CDI: Utensils moved to dirty dish area for proper washing. |
|
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 samosas and spring rolls were reheated by PIC to less than 165F. CDI: EHS directed PIC to continue reheating. Food final reheated to 183. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. P Observed green sauce cooling in prep top cooler after 4 hours (per label) above 41F. CDI: PIC stated it was used for pizza making and was in and out of refrigeration for a few minutes a couple of times during service. PIC was directed to separate sauce into shallow pans and place in the reach in cooler uncovered. Sauce was cooled to 41F and below within 15 min. EHS recommends placing the ingredients in refrigeration the day before preparation and then once sauce is prepared, cooling using an approved cooling method. Finally, item should not be temperature abused by taking it in and out of refrigeration for preparation of foods. Observed noodles cooling at rate of .075F/min. CDI: Items vented and rapidly cooled. REPEAT VIOLATION |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed samosas and spring rolls hot holding in fryer basket above fryer oil. CDI: Items rapidly reheated. See #17 REPEAT VIOLATION |
|
22
|
1
|
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 procedures written for samosas or spring rolls held on TPHC. CDI: Procedures written during inspection. Overall significant improvements throughout facility with TPHC. |
|
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 TCS green sauce cooling in prep top cooler while tightly covered. CDI: Product separated into shallow pans, uncovered, and rapidly cooled in reach in freezer. Observed noodles cooling in tightly closed styrofoam containers in reach in cooler. CDI: Items opened for rapid cooling. REPEAT VIOLATION |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed 2 dead cockroaches to left of chest freezer in storage room in basement kitchen. Overall significant improvement in the area of pest control. REPEAT VIOLATION |
|
37
|
0
|
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 seasoning with no lid stored directly adjacent to handsink. CDI: Food relocated out of splash zone of handsink. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet cloth on counter at bubble tea station. Observed sanitizer bucket at 0ppm quat with wet cloths under bubble tea area. CDI: Cloths and bucket taken to dish area for washing. REPEAT VIOLATION Some improvement from previous inspection |
|
41
|
0
|
In-use utensils: properly stored |
No |
Yes
|
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 quart container being used as scoop in powdered milk. REPEAT VIOLATION Some improvement from previous inspection |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of styrofoam cups stored on floor in basement kitchen. CDI: Box relocated. |
|
45
|
0
|
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. Observed damaged gaskets on reach in cooler upstairs and reach in cooler downstairs. REPEAT VIOLATION Overall improvment in equipment. |
|
47
|
0
|
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 inside of prep cooler in main kitchen with food debris. REPEAT VIOLATION Significant improvement from previous inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed stained ceiling tiles in downstairs kitchen. Observed damaged/torn ceiling tile in dry good storage room. REPEAT VIOLATION Significant improvment from previous inspection . |