| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed two employees without hair drink cups on a shelf above a prep surface. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee making bamboo leaf sticky rice cups with bare hands. CDI - Items were voluntarily discarded. These items will now be formed while wearing gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
REPEAT
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a fork inside of one hand sink. |
|
15
|
0
|
Food separated & protected |
No |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed open packages of raw meat in the walk-in freezer stored above cooked foods. CDI - Items were Moved to the correct order. Observed unwashed produce stored above washed produce and ready-to-eat items in the walk-in cooler. Observed avocados with stickers stored above ready-to-eat items in a sushi prep cooler. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed 122 degree noodles next to the grill. CDI - Items were reheated to 165 degrees. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-DAY VERIFICATION REQUIRED
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a prep cooler in the back kitchen holding foods at 43-45 degrees. Items were voluntarily discarded. Prep Cooler will not be used until it is repaired. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed thawed hot and sour soups in the walk-in cooler without the date mark being updated from the time it was frozen. Observed a container of green curry that had an expired date mark. CDI - Items were voluntarily discarded. |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
No |
10-DAY VERIFICATION REQUIRED
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing disclosure on the Lunch and Thai menus. Observed missing asterisks on Thai menu food items. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed employee medications stored of shelves above prep surfaces. CDI - Items were removed. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
REPEAT
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna packages that read “remove from packaging before thawing” in the prep cooler. Items were inside of intact packages. CDI - Items were cut open. Improvements made from previous inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & 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.
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water.
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed several boxes of food on the floor of the walk-in freezer. Observed calamari being stored in a container with undrained ice water. Observed damp paper towels being used to store on top of vegetables in the bottom of a prep cooler. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
REPEAT
3-304.12 In-use utensils can be held in one of the following ways: In water that is at least 135 degrees, under running water, on a clean dry surface, or inside of the product with the handle sticking out.
Observed a rice spoon sitting in 70 degree water in the back kitchen. Improvements made from previous inspection. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
Observed bamboo pot holders that are not smooth or easily cleanable. Improvements made from previous inspection. |