| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves without washing hands. CDI- employee directed to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one small container of raw beef stored above boxes of vegetables in walk in cooler. CDI- raw beef relocated. Zero points taken as this was the only item out of order. |
|
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 Ensure that dates from products in walk in cooler are carried through to reach in units. Observed two containers of kimchi labeled with todays date however bulk container in walk in had a prep date of 7/3. Employee moved from walk to reach in date and incorrectly dated. CDI- items relabeled with date of 7/3. Also observed portion bags of noodles in reach in cooler with no date. Noodles in cooler were properly dated however would not be able to distinguish different batches. Foods removed from freezer and stored longer than 24 hrs should also be dated with date removed from freezer. Containers of broth are removed from cooler daily for days use but may remain in cooler longer than 24 hrs. CDI- containers dated. Significant improvement in overall date marking procedures noted. Remain at half points. Additional violations in future will result in full points being taken. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed one pan of poke beef and one pan of poke chicken on cart next to grill area at 58F and 65F respectively. Facility usually cooks, cools and maintains these items in cold holding until reheated per order. Observed facility attempting to use TPHC for these items today. These items are not listed on their procedures. CDI- items taken to walk in to rapidly cool. PIC agreed to cook, cool and maintain cold going forward. |
|
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 unlabled spray bottle of soap/vinegar solution near back chemical storage area. |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed containers of vegetable broth thawing on drainboard of food preparation sink. CDI- placed in walk in cooler to continue thawing. |
|
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 many unlabeled squeeze bottles of various sauces. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees that prepare and plate food orders not wearing proper hair restraints. |
|
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 one dirty towel on prep surface near cook line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives and serving utensil stored in a container near wok line that was heavily soiled on interior bottom of container. CDI- container and knives washed at dish machine. |
|
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 especially near cook line. |