| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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. -P Observed two employees wash hands then decontaminate them by touching faucets. CDI - explained correction to PIC who corrected employees. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the two hand sinks on the front line was blocked by a container of pitas. CDI - PIC removed pitas. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in 3 compartment sink measured 50 ppm. CDI - PIC replaced erosion sanitizer cone with a new cone and solution remeasured at 200 ppm.
4-703.11 Hot Water and Chemical-Methods - P. After being cleaned and rinsed, utensils shall be sanitized in quat sanitizer for a minimum of 30 seconds of immersion. Observed employee wash and rinse a pitcher and a rubber spatula, then dip them in and right back out of sanitizer. CDI - PIC stopped employee and had her use new utensils.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. In-utensils shall be cleaned and sanitized at least every 4 hours if they are used with TCS food and are stored at room temperature between uses. Observed large metal bowls on top of ovens. Employee said bowls are used for mixing hot rice with additions such as cilantro sand he uses each bowl 3 or 4 times before changing them out. When asked how often that happens, he said each shift or about 6.5 hours. CDI - we explained rule to employee and addressed with PIC as well and procedure has been changed. |
|
18
|
0
|
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 product named Right Rice was being cooled in a deep container in the walk in upon our arrival at approximately 10:40. Product measured 140F at that time. Product checked again at 11:35 (126F), 12:15 (117F) 12:35 (111F) and 1:00 (80F). Between the third and fourth measurements, PIC had spread out product onto four pans but product still did not reach 70F from 135F in the required 2 hours. Product is made from a vegetable product to which boiling water is added so reheating to above 165F was not an option. CDI - PIC voluntarily discarded product and remade it, this time cooling in shallower pans from the beginning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS items measuring above 41F in following areas - wall cooler, serving line prep top, under counter cooler near grill, ice bath near to-go prep counter. PIC explained that part of the problem is likely that products are being placed out on line too early. PIC will address with staff and have items pulled out closer to opening. CDI - PIC voluntarily discarded these items. VR - verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 container of reconstituted Right Rice not cooling to 70F from 135F in required 2 hour time period. Right Rice was in large pan and product was deeper than 4 inches in some areas. CDI - produce was voluntarily discarded by PIC and new product was made, then divided into smaller shallow pans. |
|
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 a few working containers of salt and pepper sand spices unlabeled with name of food. |
|
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 two buckets holding wiping cloths between uses. Solution in buckets measured 50 ppm quat sanitizer. PIC corrected by remaking sanitizer to 150 ppm and replacing solution in buckets. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet nested. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid of shared dumpster open. |