| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 various items in basins of back of house hand sinks including container of limes, food scoop, and wiping cloths. Observed buckets of noodles pushed in front of back area hand sink. CDI - items removed. Do not block access to hand sinks. Do not use hand sinks for purposes other than hand washing. Do not place items in or on the hand sink. Hand sinks must be available for use at all times. 1.0 point deduction |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented - P,PF. Observed colander of cut white onions laying inside of unclean basin of set up and in use 3 part sink. Soap from soiled dishes in wash basin observed in the onions. CDI - onions discarded. Do not use the dish sink to prepare food items when it is holding chemicals or soiled dishes. Protect food from contamination when washing. 1.0 point deduction |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef bones open/uncovered in walk in freezer stored directly above bulk pot of soup that was cooling underneath. CDI - beef bones relocated. Do not store raw animal foods above foods that are ready to eat. REPEAT - 1.5 point deduction |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 0ppm cl in final rinse of bar dish machine. CDI - source container replaced and cl reading 50ppm as required. REPEAT
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed solution identified as sanitizer only holding soap with no sanitizer present. This solution observed repeatedly used to wipe down equipment food contact surfaces at line area. CDI - PIC replaced solution in buckets with quat solution at proper concentrations from dispenser.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous food pans stored as clean with food residue and label adhesive transfer present on interior food contact surfaces. CDI - PIC relocated to dish are for re-cleaning.
1.5 point deduction |
|
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 bulk soup cooling in ice bath at 130f @ 1:30pm cooled to only 122f at 1:50pm. Cooling rate not sufficient to reach 70f within 2 hours. CDI - PIC divided soup into smaller portions and replaced ice bath. EHS confirmed soup below 70f at end of inspection to continue cooling process. When cooling foods, ensure the food cools from 135 - 70 within 2 hours and then reaches 41f within a total of 6 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods with elevated temperatures in line reach in coolers including cooked chicken at 58, cooked rice at 59, tofu at 57, raw beef at 56, and raw chicken at 59. CDI - PIC placed items prepared today in cooler to chill back to 41f and discarded items previously prepared. All other TCS foods in units at 41f or lower. EHS determined that items were allowed to sit out of refrigeration during lunch and then returned to cooler and again removed for dinner service prep. Facility previously used TPHC but no longer uses the process. Discussed with PIC that TCS foods cannot be allowed to sit out of refrigeration without using appropriate TPHC processes. Discussed TPHC requirements with PIC including timing requirement and disposition of food after 4 hours at room temperature. New TPHC procedures completed and provided to PIC. - 1.5 point deduction |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 various prepared TCS foods in coolers with expired date marking including green curry in walk in dated 3/8, other curry in front line cooler dated 3/8, other items with no date marking including prepared dumplings and prepared meatballs in front line cooler. CDI- expired items discarded and items with no date marking corrected. REPEAT - 1.5 point deduction |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed bulk quantity of curry cooling in prep sink with melted ice and no active stirring. CDI- PIC divided into smaller containers, replaced ice in bath and stirred product. When cooling foods, use methods that allow the food to quickly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
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 numerous food items stored directly on floor in walk in freezer and in back prep area. Stacks of dry foods stored on crates less than 6 inches off of floor in back area. Store all food at least 6 inches off of floor to prevent contamination.
6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed dented cans of lychee and coconut milk mixed with other in use inventory. CDI - PIC discarded. Segregate dented cans from other inventory and either discard or mark them for return. |
|
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 soiled wet wiping cloths laying on equipment surfaces at line area. Observed no sanitizer in solution in wiping cloths in sanitizer buckets. Once used, place soiled cloths into sanitizer solution at the proper concentration for use again. Use test strips to check sanitizer concentration. |
|
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 multiple long handled spoons and utensils for use at wok station sitting in hot water at 112f. Keep water for storing utensils at 135f or higher. |
|
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 numerous clean utensils stored in unclean containers near dish area. Store clean items in clean containers to prevent contamination.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stored as clean stacked together wet. Air dry pans before stacking. |
|
45
|
1
|
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 multiple reach in coolers with damaged gaskets. Repair/replace. REPEAT 1.0 point deduction |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed whole labels and label adhesive residue present on exterior surfaces of food containers stored as clean. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food stored mixed with restaurant food items in line reach in cooler. Designate an area away from restaurant food for the storage of personal food and beverages. |