| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Health policy was posted but employee couldn’t answer questions on policy. Educated during inspection. |
|
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 coffee mugs, water bottles stored on prep surfaces next to food and utensils. Moved away from prep area during inspection. |
|
6
|
0
|
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 Observed employee touch handles of sink without a barrier after washing hands. Stopped, educated. Employees complied in future handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tongs in the prep unit stored in both the raw beef and raw pork containers. PIC is moving to use different tongs in each container so there is no cross contamination. |
|
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 2 broths from this weekend without date marks. Observed rehydrated noodles without date marks. Cooked potato was mislabeled and date had to be changed. Return visit required to ensure proper date marking. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer was above 200ppm. It was diluted to 200ppm during inspection.
7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant wipes and hand sanitizer on prep surfaces. Relocated away from food and utensils. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked tofu in plastic container in reachin cooler at 54F. It had been cooked today so it was moved into the walkin cooler to rapidly chill. Observed summer rolls in plastic wrap inside a plastic container at 74F in reachin cooler. They had been rolled around 11am. Will discard at 2:30pm when closing. Filled out TPHC form for future use. Be sure to chill to 41F in walkin cooler before placing in reachin unit. Observed hot rice noodles in a lidded plastic container in the walkin cooler. Vented during inspection. |
|
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 No chlorine test kit on site. Return visit required. |
|
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 food in walkin cooler. Label an area for employee use only. Same with any beverages stored in the facility. |