| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Person in charge was not knowledgeable about food safety or handling as seen in the violations of this inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed Starbucks beverage over dish pit area and bottled water stored over food marinating on shelf. Both were relocated. |
|
6
|
2
|
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 2-301.15 Only wash hands in handwashing sink. -PF
Observed one chef use 3 compartment sink to 'wash' gloved hands. I stopped to tell him to remove gloves and wash hands. He went back to the 3 compartment sink to wash and he did not use soap. Stopped and sent him to the handwash sink. Observed the other chef rinse gloved hands in prep sink. Stopped immediately and he removed gloves. . |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf Observed trash cans blocking 2 hand sinks and a laundry bag blocking a third hand sink. Items were moved to provide access to hand sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed bar hand sink without drying device. Stocked with paper towels. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. Separate raw animal foods from ready-to-eat foods. -P Observed raw foods throughout stored above ready to eat foods and raw meats intermingled (beef, pork, chicken, shrimp). There were two shelves of raw meats over sauces in the walkin cooler. The top shelf in the reachin cooler was raw product and the bottom shelf was sauces/condiments. Walkin freezer also needs to be rearranged as there are opened/prepped raw items stored incorrectly. The majority of the products were rearranged. Return visit required. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pea container stacked directly on top of cut produce in prep unit. Moved pea container. They will no longer stack on top of open products. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff try to wash their gloved hands. Stopped and required them to remove gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed the pass through dish machine not properly sanitizing per disc thermometer (reading 147F). The wash cycle appears to not be reaching 155F per the data plate so this may be the problem. The staff will move to manually sanitizing utensils utensil serviced. Return visit required.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mechanical saw and slicer with food debris. Both are used to cut/slice raw meat products. Staff moved to clean and sanitize. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 sweet potato stems at 72 in prep unit. They were placed in unit before they properly cooled. They were cooked at 11am so I directed them to immediately place in the walk-in cooler as it had already been 1 hr and 45 minutes. Quickly cooled to 44F.
Observed cooked chicken sitting out. Staff let it sit out after cooking and were currently bagging the product. It temped at 105F. Moved batch to cooler to rapidly chill to 70F (as it had been over an hour since cooking). Cooled to 49F during inspection. |
|
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 cubed tofu, sliced tofu, and mung bean sprouts at 44F in top of prep unit. The items were stacked too high. Stay below the "fill line".
Observed cut cabbage (draining salt water off) sitting out at 75F. It didn't move the entire time I was in the inspection so I had them move it to the walkin cooler. It was draining in a designated trash can. This process should be done in the walkin cooler. They began prep of kimchi by end of inspection.
Observed kale sitting out (used as a garnish) at 64F. They moved to refrigeration and added ice. At 41F by end of inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf There is no date marking at all in the facility. You must immediately being date marking all cut and/or prepped and/or cooked and cooled TCS foods. Return visit required. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory is incorrect. The asterisk is missing from the menu items that is cooked to order/undercooked. Menu is currently being revamped and new menu will come out in 2-3 weeks. Advised staff to send me a copy of the menu to check if consumer advisory is correct. Verification required. |
|
26
|
1
|
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 bottles without labels (toxic level bleach water). Labeled during inspection. Sanitizer bucket on site was reading above 200ppm Chlorine. Added water to dilute. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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
Discussed how to properly cool cooked chicken. The chicken was allowed to 'sit out' and cool. Then the staff was portioning/bagging the chickken (at 105F) and placing in bus tubs. Immediately stopped and discussed proper cooling. Chicken was moved to walkin cooler and the staff will now cool (placing in walkin cooler when chicken reaches 135F) to 41F before bagging.
Observed cooked sweet potato stems placed in the prep unit top before cooled to 41F. Discussed the need to bring to 41F in walkin cooler before placing in prep unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf There was no thermometer available today. Obtain. Return visit required. |
|
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 numerous dry goods/spices and squeeze bottles on the cook line and on shelving without labeling. |
|
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 numerous tongs and long wok utensils stored in water at room temperature on the cook line. They were moved to be washed, rinsed and sanitized.
Observed bowl in spice container. Use a handled scoop. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Frigidaire and Stakol coolers/freezers at the bar are not commercial and should be removed from this area. If you wish to use for employee foods only, move away from food and utensils and label as 'employee use only'.
4-501.11 Maintain equipment in good repair. Wall shelf above prep sink has rusted and not commercial shelving. Remove. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips. If you choose to move to using just quat ammonia sanitizer from 3 compartment sink, you do not need these. If you continue to use bleach water, you need to obtain test strips. |
|
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 cell phones in the prep area. Relocated. |