| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 (A) - (P) Demonstration- Pf -REPEAT
Facility had several P/PF violations found during today's inspection, 5 of which were repeats from last inspection. There was a total of 8 repeat violations noted overall. PIC shall ensure rules in the code for food safety and handling are met. CDI- Thoroughly discussed all violations with PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
8 2-301.14 When to Wash (P)
Observed little to no hand washing during the inspection. Several employees were observed switching tasks without washing their hands. For an example, several employees were seen leaving their work station engaging in other tasks than return without washing their hands. Also noted, at the start of the inspection, several employee was observed eating their lunch than proceed to food handling without washing their hands first. 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, Educated the PIC/owner and had all the employee correctly wash their hands |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink Operation and Maintenance (Pf) REPEAT
The front handwashing sink was blocked by several boxes, and a container of utensils was stored inside the sink basin. A handwashing sink must be maintained to remain accessible for employee use at all times and must not be used for any purpose other than handwashing. CDI, Items moved and explained to the PIC the importance of having accessible to a hand sink |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
Yes |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) REPEAT
Several frozen proteins that had been removed from their original packaging were observed intermingled with readytoeat foods and other types of proteins. Food must be protected from cross contamination by storing items according to their required final cooking temperature.
EHS will return at a later time to verify correct storage order. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Tofu and lettuce in an ice bath were observed holding above 41F. The containers were overfilled with product and contained minimal ice. All TCS foods must be maintained at 41F or below during cold holding.
CDI: Items were still within the allowable time parameters, and a larger container was used to allow the ice to fully submerged the product. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Several cooked items were observed without a date sticker or any form of date marking to indicate when the product was prepared. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, PIC added dates to product that were missing date. |
|
35
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Thawing (Pf) REPEAT
At the start of the inspection, shrimps was observed thawing on the prep counter. Also noted, gzoya wrap thawing in the oven at 74F. Packaging stated" Perishable keep refrigerated" TCS food must be thawed by one of the following methods: under refrigeration that maintains the food at 41°F or below, or completely submerged under running water at 70°F or below with sufficient water velocity to agitate and float off loose particles, ensuring that no part of the food rises above 41°F if it is ready-to-eat, or for no more than 4 hours if it is raw animal food requiring cooking.
CDI, discussed thawing method. The shrimp and gzoya wrap was placed in the walk-in cooler to finish the thawing procedures |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food- C
Various containers of seasonings, sauces, and oil containers in the kitchen were not labeled. Observed hot water stored in a paprika container unlabeled. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient (P)
Observed shrimp and ice stored in the same container at the make-line. After use as a medium for cooling the exterior surfaces of FOOD ice may not be used as FOOD.
CDI, PIC removed the ice from the container |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations- C
Observed the wet wiping cloth stored outside the sanitizer bucket hanging on the oven handle. In addition too the sanitizer bucket stored on the floor. Hold in-use wiping cloths in sanitizer between uses and off the floor. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
English cucumber was found at the make-line still in its original wrapping stored with other washed produce. PIC was unsure if the product had been washed prior to purchase. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
Remove fruits and vegetable from wrapping than wash |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)REPEAT
Tongs were observed stored on the oven door and several others in a bucket on the ground. Additionally, a cutting board were stored at the prep sink behind the faucet, and a to-go container was being used as a scoop. Clean utensils were stored in murky water that was stored on the floor in at the grill station. PIC stated that the buckets were to hold dirty dishes however, EHS witness the dish wash employee refill the bucket with clean utensils and pots. In-use utensils must be stored in a clean, dry place, in food with handles extended out, in water maintained at 135F or above, or under running water that quickly moves food particles to the drain. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C - REPEAT
Several wet dishes were stacked tightly . Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification-
Observed an unapproved grinding bowl and wooden utensils stored on the racks. Several shelves were also lined with cardboard. Additionally, the galvanization had worn off the inside of the grinding bowl. An opened carton of half-n-half was stored inside a cola-coke cooler. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.12 Cutting Surfaces (C)
The cutting boards at the make-line were severely stained and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
Replace the cutting boards |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Cleaning needed of the racks in the walk-in cooler. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Cleaning needed of the caulk at the 3-compartment sink. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Observed employee's spray paint, sunglasses, personal spices, and notebook stored intermingled with other spices and stored on the racks next to can good etc. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |