| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored next to plates used for customer food. CDI: Education provided and employee relocated to approved area. REPEAT VIOLATION. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near kitchen entrance. CDI: Education provided and PIC provided paper towels. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 noodles cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product moved to walk-in cooler for rapid cooling (<41F). Going forward facility utilizing TPHC. Paperwork provided and completed during inspection. REPEAT VIOLATION.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed scallops cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: education provided and product vented for rapid cooling (<41F). |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice being held above 41F on prep table. Product prepared 10/04/23. PIC stated rice was leftover from previous business day, normal procedure is to store rice in rice cooker. CDI: Education provided and product placed on TPHC for short-term compliance. REPEAT VIOLATION. |
|
23
|
3
|
Proper date marking & 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 noodles and beef being held in 2-door cooler with no date labels. PIC stated product prepared 10/04/23. CDI: Education provided and PIC provided date labels. REPEAT VIOLATION. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC procedure/paperwork during inspection. CDI: Education provided and EHS completed paperwork with PIC during inspection.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed tapioca pearls with no time stamps. CDI: education provided and PIC placed time stamp on product. |
|
33
|
1
|
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 noodles cooling on speed rack using ambient air. CDI: Education provided and product moved to walk-in cooler for rapid cooling(<41F), Going forward facility utilizing TPHC. Paperwork provided and completed during inspection. Observed scallops cooling in covered insert pans in walk-in cooler. CDI: Education provided and product vented for rapid cooling. REPEAT VIOLATION. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed frozen squid thawing on drain board of prep table- no running water. CDI: Education provided and product placed under running water. REPEAT VIOLATION. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
Yes
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin-tip thermometer at time of inspection. CDI: Education provided and PIC ordered thermometer during inspection. REPEAT VIOLATION.
**Points not assessed due to corrective action during inspection. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout inspection. Facility currently completes their own pest control. REPEAT VIOLATION. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed insert pan of water being used for storing rice scoop being held at room temperature. CDI: Education provided and facility opting to use dry plate for storage and clean scoop every 4 hours. REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with light-moderate scoring. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed several mops, brooms, and dust pans stored on floor in mop sink area. |