| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC was aware that walk in cooler was not functioning and called a repair person however did not take action to relocate food to alternate coolers or determine if safe to keep. PIC also not ensuring that employees are washing hands properly, date marking food items, and allowing employees to eat and drink in kitchen. CDI by instruction with PIC on requirements |
|
4
|
1
|
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 uncovered coffee cups and open canned beverage on main prep table in kitchen upon arrival. CDI- drinks discarded or covered and relocated.
Do not allow employees to eat or drink in food preparation areas. Observed employee eating at main prep table in kitchen. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF Observed employee wash hands at 3 compartment sink. CDI by instruction, employee washed hands properly at hand sink. |
|
8
|
1
|
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 both hand sinks without paper towels upon arrival. CDI- paper towels restocked at both hand sinks |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above French fries in 2 door reach in cooler on line and bowl of raw shrimp stored over milk in one door flip top unit used for boba tea products. CDI- shrimp relocated in both units.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed box of unwashed avocados stored above uncovered container of ready to eat shrimp sauce. CDI- sauce relocated. Repeat violation. Keeping at half points due to overall improvement. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavily soiled knives in top of poke prep unit ready to be used. CDI- taken to dish area to be cleaned and sanitized. |
|
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 one rice cooker of brown rice near back door holding at 117F. CDI-reheated to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding at 68F upon arrival. PIC stated that walk in cooler was holding below 41F when he left facility last night at 9pm and when he arrived at 9am this morning it was not working. Repair person had already been contacted and was en route. CDI- all TCS foods (raw chicken, kimchi, raw beef, milk, shredded cheddar cheese, almond milk, ranch dressing, shrimp sauce, rice, cooked broccoli, chicken wings, tomato paste etc.) in walk in cooler were discarded. Product disposition form completed. See temperature chart. Facility remained closed until repair person added Freon and walk in cooler was holding less than 41F before leaving. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 kimchi, vegan ham, crab and open container of milk in reach in coolers without dates. CDI- kimchi and milk were discarded. Vegan ham and crab were open/cut yesterday and were allowed to be dated with yesterdays date. Repeat violation but keeping at half points due to significant improvement. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle labeled as sanitizer with an unknown chemical in bottle. CDI- bottle emptied.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of sanitizer with over 200ppm. CDI-diluted to 50-100ppm. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed several container of broth and cooked chicken thawing at room temperature on drainboard of food prep sink. CDI- items placed back in freezer due to facility remaining closed for lack of refrigeration. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen propped open.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout the kitchen. Also observed many fruit flies near dish area. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes on floor in freezer and in dry storage room. Repeat violation. Also, required to provide additional shelving as part of transitional permit requirement that expires 6/10/21. |
|
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 single service cups and bowls without handles stored directly in containers of sauces in walk in cooler. |
|
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 one rusted shelf in walk in cooler. Shelf is required to be replaced per transitional permit. |
|
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 surfaces throughout kitchen with sticky residue. General cleaning needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. General cleaning needed of floors and walls throughout. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide brighter light bulb or additional lighting in walk in freezer. Transitional permit item. |