| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
Yes |
No
|
No |
2-102.12 (A) Certified Food Protection Manger. PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM was available during the beginning of the inspection. A CFPM shall be available at all times during food handling. CDI: CFPM arrived later. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some food that wasn't in the process of cooling down left uncovered in walk in cooler. CDI: Covering provided.
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored on container of beef broth in walk in cooler. CDI: Raw meat was moved. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Light cleaning is needed to the ice machine. |
|
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. Observed two big plastic containers of chicken broth at 51F from yesterday. Observed a container of noodles in the walk in cooler at 44F from yesterday as well. CDI: Chicken broth was discarded. Noodles left vented to cool. Discussed cooling methods. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a small pot of beef broth on stovetop at 123F. CDI: Reheated back up properly. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some bean sprouts at the prep cooler with a temperature range of 40-51 due to it being overfilled. CDI: Excess amount above fill line was moved to the walk in cooler to rapidly cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed a container of chicken broth dated for 6/19. CDI: Discarded.
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Observed a container of pho veggie with a date label of 6/18. Per discussion with food employee, this came from the freezer Wednesday. Ensure staff is putting the thaw date when removed from freezer to know when to properly discarded of. CDI: Thaw date provided. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed a pan of beef and pork with time stamps present. Per discussion with owner, its on tphc. However, no procedures were available upon request. CDI: TPHC policies provided through email. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner not labeled. CDI: Label provided. |
|
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 food prepared yesterday that didn't meet the cooling parameters. Observed chicken cooling down on a speedrack by prep sink at 105-113F. Observed portioned prepped bags of beans sprouts sealed cooling down at 45F. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the walk in cooler and dry storage area. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle in contact with tofu at prep cooler. CDI: Utensil repositioned. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on clean dish shelving. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cases of single-service bags on the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Repair the torn gasket to small prep cooler and have cracked lids repaired or replaced. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the leak underneath the handwashing sink by prep sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Provide a drain plug to the dumpster on the right. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Repairs are needed to the floor tiles by dry storage area, ware washing area, and in the walk in cooler. Repair the wall above the soap dispenser in the women's restroom and behind the door in the men's restroom. Physical facilities shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal belongings stored on case of cooking wine. CDI: Personal belongings moved. |