| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 food employee rinsing hands off in handwash sink near wok station, wipe hands on clothing and then resume food service. CDI - PIC educated food employee about proper handwashing. -2- |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fried wings on counter on TPHC without covering and facility has flying insects. PIC advised to cover food while on TPHC. -1.5- |
|
14
|
1.50
|
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 buildup on probe of food thermometer. CDI - PIC cleaned during inspection.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup on soda nozzle in bar. PIC stated this item is not currently in-use as the bar is awaiting licensing. EHS advised PIC that food contact surfaces shall be stored clean. -1.5- |
|
18
|
1.50
|
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 cooked breaded chicken cooling at room temperature for 2-3 hours per PIC at 80.2F. CDI - PIC voluntarily discarded. -1.5- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F in flip top near cook line such as scrambled eggs and sweet potato noodles. PIC stated this cooler does not hold temp when staff goes in and out of it continuously during lunch rush. EHS advised PIC that commercial equipment functioning properly should rapidly recover as designed. VR no later than 08/21/2021 to ensure all TCS foods are properly cold holding at or below 41F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 wings held on prep table on TPHC without a written procedure available and with a 5 hour time stamp. This food exceeds 70F during cooking process, so 4 hour TPHC is allowed. VR no later than 08/21/2021 to ensure time stamp accurately reflect a 4 hour time window and written procedure available for all future inspections. EHS emailed TPHC form to PIC today. -1- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken cooling at room temperature without active cooling methods in place to help foods cool faster. EHS advised PIC that rapid cooling methods listed here are effective in quickly cooling foods. CDI - PIC voluntarily discarded chicken. -.5- REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout facility. REPEAT -1-
6-202.13 Properly locate mechanical insect control devices. Observed fly zapper on shelf directly above to-go trays near receiving line. |
|
37
|
1
|
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 dry spices stored on shelf beneath walk in compressor located on 2nd shelf above food. -1- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on food employees. -.5- |
|
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 rice paddle stored in standing water at 70F. EHS advised PIC that water temperature shall be at least 135F for proper storage of in-use utensils. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once every 24 hours. Observed buildup on the ceiling, along corner junctions and in nozzles of dish machine. EHS advised PIC that dish machine shall be cleaned at least once every 24 hours. -.5- |
|
47
|
1
|
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 buildup on outer casing of food thermometer and on gaskets of all walk in, reach in and prep units. REPEAT -1- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup inside women’s restroom toilet. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed bulky foam caulking at entrance to cook line in the area joining the wall to floor. Make this area smooth and easily cleanable. -0- |