| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 Employee did not know what the health policy was. Left copy of policy in English and Spanish and went over it with employees. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. -Pf Observed hand sink beside prep sink blocked by a mop bucket and a rolling rack of utensils. Moved all to allow access. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Obsevered raw tuna stored over ready to eat foods in prep unit. Raw tuna was moved to the bottom shelf. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
No |
No
|
Yes |
3-306.14 Re-service of Food - P After food is served, it shall not be re-served unless it is non-TCS and protected from contamination. Observed pepper paste in lidded jars on table tops. These must be removed as they are not protected from contamination. Return visit required. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
Yes |
3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). Observed raw chicken in vacuum bags being cooked in an incubating water bath at 145F (for more than 4 hours). Staff advised they cook it for many hours and then cool it down to be reheated for service the next day. A final cook temperature is not met and the initial heating is longer than 60 minutes. It does not qualify for non-continuous cooking. Raw chicken from today was moved to griddle and heated to 165F+ during the inspection. Previous day "par-cooked" chicken was discarded voluntarily. Staff will begin cooking chicken to 165F+ with no break in the cooking process for future. |
|
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 plastic container of eggs sitting in the bottom of the prep unit at 70F. They were made more than 2 hours ago. They were voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms in wire basket at 111F. Cooked rice squares left out at 75F. They are cooked and then they sit out and reheat them to order. Discontinue process. You must hot hold at 135F or higher or place foods on time as a public health control.
Sprouts in hot hold on induction burner were at 128F. Discarded voluntarily. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stacked too high in top of prep unit like brown chicken - temped at 43F. Foods below the "fill line" were temping at 41F.
Observed cooked peppers sitting out at 61F. Observed noodles sitting out a room temperature. Moved both to freezer.
Observed tofu on ice at 51F and sprouts at 54F. Moved to walk-in cooler to rapidly chill.
Walkin cooler was holding foods from 41F-43F. Unit was turned down a few degrees to around 36F.
Return visit required. |
|
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 Observed numerous items in prep unit top without date marks including pork, eggs, tuna. Return visit required.
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 black garlic oil from 9/19 in walk-in cooler. Discarded. |
|
23
|
0.50
|
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 Items with soft boiled egg and raw spicy tuna are missing an asterisk on the menu. Return visit required. |
|
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 Observed black garlic oil cooling from room temperature at 64F in walk-in cooler. It was in a plastic container with a tight fitting lid. Removed lid and placed on an ice bath to properly cool.
Observed eggs cooling in prep unit in plastic container. Recommend moving to shallow metal pans and using walk-in cooler to cool. Eggs were discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer could not be located until the end of the inspection. Keep it convenient and accessible. |
|
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 rice holder with lid open directly next to hand sink where splash over could occur. Closed lid and moved rice away from splash zone. |
|
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 utensils stored in water. Removed and placed in clean container. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 (B) Manual Warewashing, Sink Compartment Requirements - PF Sink compartments shall be large enough to accommodate immersion of the largest equipment/utensil. Observed very large stock pots that are too large to fit in the 3 compartment sink. Discontinue use of stock pots that do not fit in the dish machine or 3 comp sink and remove from facility. Return visit required. |