| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present for most of inspection while cooking, cold holding, hot holding, and TPHC were occurring. CDI - A PIC arrived before inspection was completed. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. -REPEAT- -2 points- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee fill rice steamer with water at hand wash sink. Hand washing sinks are for hand washing only. CDI - Employee was educated about hand sink use.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee leave establishment, return, and begin food preparation without a hand wash. CDI - Employee was educated on proper hand washing procedure and when to wash hands. Employee washed hands. -2 points- |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand washing sink blocked by large trash can. CDI - Employee moved trash can.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device at rear hand washing sink. CDI - Employee provided paper towels. -1 point- |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of flour left open and cut vegetables stored directly on shelving in reach in cooler without covering or wrapping.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken breast stored above cooked/ready to eat chicken in reach in cooler. CDI - Employee corrected storage order. -1.5 points- |
|
21
|
3
|
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 mayo based sauces, kimchi, and large bus tubs of slaw in walk in cooler without date marking. PIC stated items were made or opened two days prior to inspection. CDI - PIC labeled items with date of opening or preparation. -REPEAT- -3 points- |
|
22
|
1
|
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 cooked chicken held on TPHC without begin and end times or written procedures. CDI - Employee provided stickers with begin and end times. PIC was e-mailed correct TPHC procedures. -1 point- |
|
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 Observed no thin probe thermometer in establishment. PIC stated he didn't have one. A verification is scheduled for 4/23/2021 to determine if establishment is in compliance. -0.5 points- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach on wall near fryer. Control insects to prevent infestation. A verification has been scheduled for 4/23/2021 to determine if establishment has licensed pest control. -0 points- |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees in the act of food preparation without wearing hair restraints. -REPEAT- -1 point- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use food containers stored on floor in dry storage area. -0 points- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residues, build up, and soils on ice machine, reach in coolers, cooler gaskets, and shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -0.5 points- |
|
53
|
0.50
|
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. Observed food debris, residues, and soil on floor and walls throughout establishment. Clean under equipment and under breading station. Clean food splash and residues on walls in dish pit area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points- |