| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
General Commented, no points taken.
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.
Food employee was eating over the cook line. Do not eat over the cook line. Exit the kitchen to eat. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Hands were not being washed when reentering the kitchen, after handling dirty dishes, or after handling raw animal foods. Employees must clean hands when they become soiled, after wiping their face, when re-entering kitchen, and after handling dirty dishes.
CDI- Employees were directed to wash hands through an interpreter. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
Repeated Violation.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Food employees were using gloves for multiple tasks. Only use gloves for a single task. If gloves become greasy, dirty, or ripped change gloves.
CDI- PIC directed food handlers to change gloves.
Repeated Violation.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Raw chicken was stored over RTE grilled chicken in the make table. Raw shrimp was stored on top of cooked shrimp in the reach in cooler. Keep raw items on the bottom shelf.
CDI- Items were rearranged.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Raw chicken was stored over raw beef in the reach in cooler. Store raw chicken on the bottom. Store raw foods by final cook temperature.
CDI: EHS directed PIC to re-arrange items.
Note: The following is a list of how Raw animal foods should be stored by final cook temperature.
Top Shelf: Ready to Eat Foods
Raw Seafood 145F
Raw Whole muscle Pork, Beef, Lamb, and raw eggs 145F
Raw Ground Pork, Beef, Lamb, and pooled raw eggs or raw eggs for hot holding 155F for 17 seconds
Bottom Shelf: All Raw Poultry (chicken, duck, etc.) 165F |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Repeated Violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
The 3 comp sanitizer was less than 200ppm of active quat.. Maintain quat at 200-400ppm.
CDI- Sanitizer was remade
Note: Establishment used steramine tablets for the 3rd compartment of the 3 comp sink. Steramine requires 1-2 tablets per gallon. The when the sink is 1/2 to 3/4 full it contains about 14gallons of liquid. The establishment would have to use around 14-28 tablets for the sanitizer. The establishment would be better suited to use bleach sanitizer as it is cheaper and easier to dilute. The bleach used would have to be liquid bleach that is unscented and not “splash less”. Regular bleach dilution for sanitizer is ~1 tbs per gallon of water. and concentrated bleach (7.5% sodium hyper chlorine) ~2 teaspoons per gallon.
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Food handler was taking food temperatures without cleaning the thermometer probe between uses. Clean the thermometer probe before and after each use.
CDI- EHS corrected food handler. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Beef was undercooked and then stored to cool. Beef was visibly undercooked and raw in sections. Do not partially cook foods without approved procedures. Cook raw animal foods to completion before starting the cooling process.
CDI- Beef was cooked to 157 and then cooled. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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.
Green Curry and Red curry sauces containing cooked coconut milk were 70F from midnight the previous night. Sauces were left to cool covered at room temperature in deep 1/3 pans. Use approved methods to cool foods. Foods must be cooled from 135F to 70F in the first two hours. Foods must then be cooled to 41F or below in 4 additional hours. Cool foods uncovered, less than 4 inches deep, under refrigeration when necessary to cool them properly. EHS recommends using ice paddles and ice baths to cool foods.
CDI- Curry’s were voluntarily disposed of. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
Repeated Violation.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
A few items in the establishment were missing their thaw date marks. Soy sauce eggs and house made dumplings were missing their date mark completely. Date items to prevent the growth of listeria.
CDI- Items were relabeled.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Dates were missing on the soy sauce eggs and house made dumplings. Date items to prevent the growth of listeria.
CDI- Items were labeled. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeated Violation.
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
Green Curry and Red curry sauces containing cooked coconut milk were 70F from midnight the previous night. Sauces were left to cool covered at room temperature in deep 1/3 pans. Use approved methods to cool foods. Foods must be cooled from 135F to 70F in the first two hours. Foods must then be cooled to 41F or below in 4 additional hours. Cool foods uncovered, less than 4 inches deep, under refrigeration when necessary to cool them properly. EHS recommends using ice paddles and ice baths to cool foods.
CDI- Curry’s were voluntarily disposed of. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Commented, no points taken.
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tongs were stored on a cardboard box. Keep tongs stored in a protected location.
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. Rice paddle and scoop were stored in an 1/6 pan filled with 90F water. Store in use utensils in 135F or above water. |