| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink sitting on top of box of food in walk-in freezer. Employee drinks must not be stored comingled with restaurant food. Employee drinks must also have a lid with a straw. Store employee drinks in a separate area or on a bottom shelf. 0 pts. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Partially cooked pork stored above cilantro vinaigrette in walk-in cooler. Raw shrimp stored over cilantro in walk-in cooler. Raw beef stored over cilantro in walk-in cooler. Raw beef stored over broth in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw animal foods moved to lower shelves during inspection. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Establishment partially cooks raw shrimp, raw pork, and raw chicken. Written procedures must be in place according to the Food Code. CDI - Owner wrote on procedures for par-cooking raw meats during inspection. 0 pts. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling - P - Repeat - Bowl of noodles began cooling at 11:30AM. Noodles measured 77-81F at 2:30PM. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Noodles discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Vegetable spring rolls and pork spring rolls were sitting in fryer basket for first 30 minutes of inspection and measured 118-121F. TCS foods in hot holding shall measure 135F or above. CDI - Spring rolls reheated to above 165F. 0 pts. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Noodles were cooling in deep bowl in make-unit. TCS foods shall be cooled using methods such as: using equipment that is designed to cool foods rapidly (walk-in cooler or freezer), cooling in small portions, cooling in shallow pans or containers, leaving foods uncovered or loosely covered. etc. Cooling methods must cool TCS foods within the cooling parameters: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Noodles discarded. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - At least 3 employees were wearing bracelets and watches while preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness-Hair Restraints - C - 2 employee were preparing food without a hair restraint. Food employees must wear a hair restraint when preparing food. 0 pts. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Repeat - All wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths shall be stored in sanitizer solution when in between uses. Sanitizer shall be 150-400 ppm for quat. CDI - Buckets emptied and refilled with 200 ppm solution. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Multiple tongs and spatulas and other utensils were being stored in water that measured 70F. In-use utensils must not be stored in water unless it is 135F or above, or it is a dipper well. Also, spoon handle was laying in peanuts and tong handle was laying in carrots. In-use utensils shall not be stored with the handle laying in food. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers - C - Employee foods stored in walk-in cooler above food for restaurant. Store employee foods on the bottom shelf. 0 pts. |