| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF. Upon arrival to conduct inspection, no person designated as PIC was present and no certified food protection manager was present. Front area hostess called owners to come for inspection. CDI - Owners who are certified managers arrived 30 minutes later. A person in charge who is a certified food protection manager must be present any time food is being handled in the establishment. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
PIC unable to describe the foodborne illnesses or symptoms that employees are required to report. No employee illness policy could be located during inspection. PIC noted that a previous inspector may have provided the information but they do not have it any longer. CDI - EHS provided copies of illness policy in English, Spanish, and Chinese. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P
Observed employee handle raw animal foods and personal cell phone and then don gloves to handle food at the prep line. CDI - EHS directed employee to wash hands. Hands washed and gloves changed.
Employees must wash hands after touching contaminated surfaces such as cell phones and raw animal foods and before handling food and donning gloves to handle food. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed multiple back of house hand sinks with trash cans, utensils, and other items placed in front of the sinks blocking access. CDI - PIC relocated items. Do not block access to hand sinks. Hand sinks must be available for use at all times. REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at bar hand sink. CDI - towels replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw pork stored above raw chicken in walk in cooler. CDI - PIC relocated chicken.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs stored above produce in walk in cooler and raw tuna above broccolini in line reach in. CDI - PIC relocated raw meat and eggs to lower shelf.
REPEAT |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed sanitizer set up in 3 part sink with 0ppm quat and dispenser providing quat sanitizer at 0 ppm. CDI - PIC replaced source container. EHS observed sanitizer dispensing at 200 ppm. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu holding on top of ice bath at 46f. Product was at 41f in reach in at beginning of visit but relocated to improperly set up ice bath which did not maintain temperatures. CDI - PIC modified ice bath to keep the product below the ice level.
Observed bulk quantity of raw chicken out unattended at beginning of inspection at 45f. Chicken remained unattended and was not being prepared for duration of inspection and temperature elevated to 64f. CDI - PIC relocated to WIC to cool back to 41f. Use diligent preparation mentors when handling TCS foods. Do not allow TCS foods to sit at room temperatures for extended periods of time. Return TCS items to refrigeration to hold until ready to prepare. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle holding degreaser labeled as sanitizer and other spray bottle holding sanitizer labeled as peroxide disinfectant cleaner. CDI - PIC corrected labeling. All chemicals must be accurately labeled as to contents. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed container of Kimchi thawing at room temperature in prep area. Do not thaw TCS foods at room temperature. Thaw kimchi in either the refrigerator or under cold water flow less than 70f. REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies present in back of house areas. Contact PCO for service. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code.
3-305.14 Food Preparation - C
Observed sealed container of kimchi thawing sitting on cardboard directly under in use hand sink at prep area. Do not place food items under hand sinks or other sources of contamination. Observed bulk container of raw chicken on shelf in prep area with heads of cabbage pushed up against both sides of container. PIC relocated chicken. Do not co-mingle raw animal products and produce items together when preparing. |
|
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 all sanitizer buckets set up with 0ppm quat in solution. Use test strips to ensure sanitizer is at the proper concentration. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cut/in use avocados in line reach in cooler with stickers still present indicating items were not washed prior to use. PIC noted that they do not wash the avocados because they scoop out the interior only. EHS explained to PIC that avocados must be washed and labels removed from skin prior to cutting to prevent contamination. Wash all produce items that are not received in ready to eat form. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple food pans stored stacked together wet at clean utensil storage areas. Air dry pans before stacking together. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed label adhesive residue present on exterior surfaces of food pans stored as clean. Remove adhesive prior to cleaning. |