| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification method for ensuring staff training on employee health policy. EHS confirmed staff was knowledgeable about exclusions/restrictions, and EHP was found onsite. EHS advised all staff to read and sign the agreement to confirm their training.
CDI- Staff read and sign agreement. (-0) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed rolling cart blocking access to first hand sink in back of kitchen.
CDI- Cart moved. EHS advised PIC to maintain cart with 12 inches of clearance to hand sink. (-0) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked shrimp and pork belly at 44F inside RIC, cooked noodles on top of microwave at 100F without temperature control, and house made sauce containing TCS hoisin removed from cooler this morning and placed on counter without temperature control.
CDI- All items in RIC rapidly return to 41F when doors remained closed- increase temp likely due to prep and cooler loading. Cooked noodles from this morning were reheated >165F in microwave and labeled for TPHC. Education about TCS hoisin sauce was provided, and sauce rapid cooled in lowboy. (-3) |
|
23
|
3
|
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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed two containers of freshly sliced lettuce in lowboy and RIC bearing a date mark for 10/21, yesterday. PIC was advised that containers should be cleaned when empty, prior to refilling with new product and a different date mark. Also observed pork fat in WIC without a date mark.
CDI- Lettuces cooling this morning dated. EHS confirmed prep date of pork fat with PIC and prep Chef. Pork fat dated. (-3)
Note: this is the establishment’s 4th constitutive violation of this item. Being out of compliance at next inspection will result in risk control plan or permit action. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed container of water being used for baking purposes was a pest control toxin dispenser; PIC asserts that this has only ever held water and was purchased with that intention.
CDI- PIC labels container as water. (-0) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of shrimp on ground in WIF. EHS advised PIC to store boxes of food off ground. (-1) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed one fryer basket with deteriorated metal which has come apart from metal frame, no longer safe to use. EHS advised PIC to remove worn basket from service. (-0.5) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed dark brown residue on gasket of lowboy across fro cooking equipment, wiping cloths inside multiple lowboys, and wet/oil cider cardboard lining the prep top where bottled sauces are stored. Keep non-food contact surfaces clear of linens, cardboard, and other sources of contamination. Ensure surfaces are smooth, cleanable, and non-absorbent. (-0) |