| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee mug and coffee cup being stored next to tea pots and soy sauce cups. REPEAT VIOLATION. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee put on gloves without washing hands upon arrival for inspection. Observed several employees not utilizing gloves upon arrival. CDI: Education provided and employees properly put on gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by dish machine. CDI: PIC provided paper towels. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean soiled with food waste. CDI: Food employee W/R/S slicer. Observed spoon and metal insert pan stored as clean soiled with food waste. CDI: Food employee sent spoon and pan to be W/R/S.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine unable to correctly dispense sanitizer. Facility is not allowed to use until repaired. Facility agreed to use 3-compartment sink. EHS will return in 10 days to verify dish machine has been fixed. VERIFICATION REQUIRED. |
|
18
|
1.50
|
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 41F. -P Observed large plastic bus tub of rice and large bowl of noodles being helf above 41F in walk-in cooler. Noodles and rice prepared 12/22/20. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal insert pan of egg rolls being held below 135F under heat lamp. PIC stated egg rolls cooked @11am. CDI: Food employee rapidly reheated egg rolls to 165F. Product reached 171F. Observed round insert pan of brown rice being held below 135F in steam well. PIC stated brown rice cooked @11:30am. CDI: Food employee rapidly reheated rice to 165F. Product reached 168F. |
|
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 sweet n sour chicken on counter beside wok being held above 41F. PIC stated SnS chicken removed from walk-in cooler @11am. CDI: PIC moved chicken to walk-in cooler for rapid cooling. Product reached reached 41F. Observed bowl of noodles on counter beside make table being held above 41F. PIC stated noodles removed from walk-in cooler @11:30am. CDI: PIC moved noodles to walk-in cooler for rapid cooling. Product reached 39F. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Restriction and Storage-Medicines - P,PF Observed two pill bottles stored with spices in dry storage. CDI: PIC relocated medicine bottles. |
|
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 large plastic bus tub of rice and large bowl of noodles prepared 11/22/20 stored covered in walk-in cooler. CDI: Education provided and food employee voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp and scallops thawing in prep sink in standing water. CDI: Education provided and seafood placed under cold running water. |
|
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 four boxes of broccoli stored on floor in walk-in cooler. |
|
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 several wiping cloths throughout kitchen stored on counters. |
|
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 scoops for white rice and brown rice stored in round metal insert pan at room temperature. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed handle on rice cooker in poor repair- held together with duct tape. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed dish machine unable to correctly dispense sanitizer. Facility agreed to use 3-compartment sink until dish machine is repaired. See violation #14 for more detail. EHS will follow-up within 10 days to verify dish machine has been repaired. VERIFICATION REQUIRED. |
|
47
|
1
|
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 make table soiled with yellow residue in bottom. Observed giant mixer stored as clean soiled with food waste on non-food contact surfaces. Observed shelves of walk-in cooler soiled with food waste. Observed shelves above prep sinks soiled with white residue and food waste. REPEAT VIOLATION. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed two ceiling tiles above pre-rinse sink in dish area that are absorptive and soiled with food splash. |
|
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 employee phones, coats, and pants stored throughout kitchen in contact with food and food prep surfaces. |