| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Observed employee drinking above prep table where food for service is hot held. Employees shall not eat or drink in food prep areas, unless drinking from a closed container that is handled and stored to prevent contamination of hands, food, equipment, clean utensils. CDI by education ;directing to drink out of kitchen areas. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage (C) - Hand wash sign missing from front server hand sink; noted wall had just been painted recently. A clearly visible sign that notifies employees to wash their hands shall be provided at all handwashing sinks used by food employees. CDI by supplying a copy. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) - Observed lemon(s) in box in walk-in with signs of spoilage. Food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. CDI PIC voluntarily discarded. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods - Cooking (P) - Temped raw scallops just placed on plate for serving under 145*F, waited through rest period while they came up in temperature however all but one did not meet 145*F. Note this product is not sashimi grade per manufacturer, and must be cooked completely before consumption. Raw animal foods and foods containing raw animal foods shall be cooked to heat all parts of the food to 145*F or above for 15 seconds for fish ( and other similar seafood). CDI by placing back on flat top to cook longer until required temperature was met. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P) - Temped back third of hot holding chicken container on flat top to be just below 135*F (see temp log). TCS food being hot held shall be maintained at 135F or above. CDI by stirring container and repositioning so the entire container fits on grill, See #33.
major improvement noted |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (Pf) - Seasonal broths for ramen and pho are portioned and reheated for lunch service, then discarded while more is portioned and reheated for dinner service, then discarded; no written procedures for this time tphc procedure available today. If time as a public health control (TPHC) is used for TCS food by a food establishment, written procedures, specifying proper compliance, shall be prepared in advance and made available to the regulatory authority upon request. CDI by providing written procedures. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) - Seasonal menu on board (not printed on menus) lists undercooked item ("rare sliced beef") without consumer advisory. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder.
10 DAY VERIFICTION VISIT |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) - Damaged back door screen leaving openings to outdoors has rips that need to be repaired, back door propped open today. If windows or doors of a food establishment are kept open for ventilation or other purposes, openings shall be protected against the entry of pests by 16 mesh to 1in screens, properly designed/installed air curtains to control flying insects, or other effective means. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Walk-in shelving has some microbial growth where food containers are directly stored, starting to get onto several food containers throughout walk-in. Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least six inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Utensil water storing in use spatulas temped at room temperature today. During pauses in food prep, preparation or dispensing utensils can be stored in a container of water if the water is maintained at a temp of 135F or greater. Remember to keep this on grill if storing utensils in it. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens Storing (C) - Observed bag of clean linen stored on floor of dry storage closet. Containers holding sauce cups and other dish items need more frequent cleaning, improvement noted. Cleaned equipment and utensils/ laundered linens shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor. CDI PIC placed on step to bring linen off floor. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Single-Service and Single-Use Articles - Storing (C) - Observed a few to go container sleeves stored right side up without protective sleeve. Single service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
47
|
0
|
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) - Rusting observed on shelving throughout kitchen. Rice cooker handle missing and other rice cooker lid detaching, need repair/replacement. Equipment and utensils shall be maintained in good repair |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Walk-in shelving has buildup throughout, needs cleaning. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Noted damage to threshold of walk-in and walk-in freezer. Grout receding in some areas throughout kitchen. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C) - Some extra cleaning needed on walk-in floor corners where excess food debris and buildup can be observed. Physical facilities shall be cleaned as often as necessary to keep them clean. |