| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employees leaving and entering kitchen without washing hands. Employees switching between task such as handling soiled equiptment and returning to food handling without washing hands between. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI- Discussed when to wash and had employees wash hands.
2-301.12 Cleaning Procedure (P)- Food employee turning off faucet with bare hands before returning to food prep. To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. CDI- Instructed employee to use paper towel or other barrier to turn off faucet after washing hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)- Molded marinara and tomatos stored still in use in flip top unit on service line. FOOD shall be safe, unADULTERATED, and, as specified under 3-601.12, honestly presented. CDI- PIC voluntarily discarded items. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - In 2 door freezer, plastic wrapped raw octopus was stored directly touching plastic wrapped raw chicken. In walk-in cooler cooked noodles were stored directly under raw in shell non pasteurized eggs. In flip top units raw in shell non pasteurized eggs were stored directly touching raw vegetables and in the raw vegetables. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display and arranging each type of food in equipment so that cross contamination of one type with another is prevented. Do not store raw animal products above ready to eat foods. CDI- Food was rearranged following storage order in all locations. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - REPEAT- Several peelers, pans, strainers and knives stored as clean despite food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Items placed in dish pit to be washed, rinsed and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- Sanitizer at dishmachine is reading 0ppm. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified and in accordance with the EPA-registered label use instructions. REHS will return Monday February 16th to verify unit has been repaired to dispense sanitizer properly and adequately. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)- REPEAT- Marinara improperly dated to be held for a month after opening and not following the 7 day rule. A FOOD specified in shall be discarded if it:
(1) Exceeds the temperature and time combination
(2) Is in a container or PACKAGE that does not bear a date mark;
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination.
CDI- PIC voluntarily discarded item. Discussed that items only have a 7 DAY time frame and PREP/OPENING EVEN OF CANS/JARS is DAY 1. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)-REPEAT- No TPHC written procedures for chicken, egg rolls, shrimp or beef on time. And no labels were present on items being held on time. If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY.
Items should also be labeled with time they were put on time and the time they should be discarded.
CDI- PIC labeled items with time. REHS will send a new TPHC form over to PIC. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)-REPEAT- Multiple sauces, spices and salts on push cart at cook line and grill cart with no labeling. Label all working containers of food (oils, spices, salts). Label ALL items once removed from its original packaging. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation (C)- Fly tape ball was installed over the clean side of dish machine. Insect control devices shall be installed so that the devices are not located over a food preparation area and dead insects are prevented from falling on exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Multiple items throughout from sauces along the service line to won tons in the two door freezer and clean vegetables, cooked eggrolls and chicken in walk-in cooler were ALL stored without any lids or coverings. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)- Observed food employees at cook station or handling cooked foods not wearing hair restraint while preparing food at beginning of inspection. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)-REPEAT- Wet wiping cloths out on counter tops and no sanitizer buckets available to store them in. Hold in-use wiping cloths in sanitizer between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Rice scoops were stored in a container of water below 135F. 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. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Observed stacks of single-use and single-service article items from straws to napkins out of their boxes stored on rack directly touching personal items, facility telephones, etc. Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Store single-use and single-service articles to PREVENT CONTAMINATION and at least 6 inches off the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT- Both rice cookers had its handle broken off. Both low boy door gaskets are torn on right flip top low boy. Equipment shall be maintained in good repair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. REDUCED to half points for some items being fixed. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)- Food and grime has built up in the mechanical dishwashing unit over time and must be cleaned regularly so that chemicals recirculated during cleaning cycles are clean. Warewashing machine shall be cleaned: before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function, and, if used, AT LEAST EVERY 24 hours.
4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers (Pf)- Dishmachine was not sanitizing properly or pulling sanitizer adequately. A WAREWASHING machine shall be equipped to:
(A) Automatically dispense detergents and SANITIZERS. REHS will return to verify machine is dispensing properly. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) - REPEAT- There was old food and grime build up on the exteriors of the steamwell, dishmachine, magnetic knife rack, door gaskets of flip top units, sides of refrigeration units, rice cookers, shelving units above prep lines and on the equipment at the cook station. Non-food contact surfaces and utensils shall be clean to sight and touch and cleaned at frequency to prevent accumulation of soil residue. CLEAN ALL AREAS DEEPLY AND MORE FREQUENTLY. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT- Multiple lights throughout the facility were not functioning including 3 underneath the hood. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) -REPEAT- There was greasy buildup, food and debris observed on the walls floor behind and under the equipment at the cook area and splatter on the walls at the food storage/shelving area in the cook area. Physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. DEEP CLEAN FLOORS AND WALLS. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)-REPEAT-Excessive dust accumulated on ventilation above dish pit and dish storage area. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.
6-305.11 Designation - Dressing Areas and Lockers (C)-REPEAT- Employee personal items such as bags and purses stored on top of and directly next to single service and single use items. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. |