| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person in Charge.- During today's inspection there were multiple REPEAT Priority and Priority Foundation violations observed. And it took person in charge several times to instruct employees to complete corrective actions, including getting food employee to wash their hands properly. During the inspection there were several instances that the person in charge could not answer REHS's questions. THE PERSON IN CHARGE shall ensure that: (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf (I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf (K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution temperature and exposure time for hot water SANITIZING, and chemical concentration, pH, temperature, and exposure time for chemical SANITIZING; Pf (M) Except when APPROVAL is obtained from the REGULATORY AUTHORITY as specified in 3-301.11(E), EMPLOYEES are preventing cross-contamination of READY-TO-EAT FOOD with bare hands by properly using suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT; Pf CDI- REHS had person in charge complete corrective actions of the priority and priority foundation items. REHS provided education on the importance of handwashing and other foodborne illness risk factors. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)-REPEAT- Food employee was observed handling a trash can with their gloved hands and then proceeded to start washing and handling the bokchoy without washing hands and changing gloves 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. (P)
CDI- REHS directed both employees to stop what they were doing, remove their gloves, and wash their hands.
2-301.15 Where to Wash (Pf)- When employee was directed to wash their hands they began washing them at the prep sink. FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF) CDI- Person in charge had the employee move to the hand sink to wash their hands. |
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf)- During the inspection REHS observed food employee handling and chopping bokchoy with their barehands. When REHS asked if the bokchoy got cooked person in charge stated it is blanched and cooled immediately, they were not able to verify the temperature it reaches after being blanced. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.(P) CDI- Person in charge took the container of bokchoy upstairs and blanched it and ensured it reached over 145F, it was at 176F. Person in charge instructed employee to wash their hands and put gloves on before continuing with the prep of bokchoy. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage (C)- No handwashing sign observed posted at the hand sink downstairs. A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. (C) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT- Raw chicken stored over eggs and soup base in the walk in cooler. Raw scallops observed stored directly touching and partially under a container of raw chicken in the low reach in cooler. Food items in multiple coolers and freezers that were not actively cooling were stored uncovered. A washed and peeled carrot was observed stored directly on a cooler shelf and a washed/peeled onion was observed stored with whole unwashed lemons. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, (4) Storing FOOD in packages, covered containers, or wrappings. CDI- Person in charge rearranged items and food was covered. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)- The Chlorine sanitizer in the 3-compartment sink and in the low temperature/chemical sanitizing dish machine were at 0ppm today. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under 7-204.11 , shall be used in accordance with the EPA-registered label use instructions, and shall be used in accordance with paragraphs 4-501.114 (A-F). CDI- Person in charge added additional chlorine to the 3-compartment sink sanitizer solution until it reached 50ppm. The sanitizer bottle at the dish machine was changed and line was primed. Person in charge was able to get the chlorine to dispense at the proper strength. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed cooked corn sitting on the counter at 123F and ground pork was found being held hot at 128F on the stove. (A)(1) Except during preparation, cooking, or cooling, or when time is used as the public health control, hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above. (P) CDI- The ground pork was reheated to 173F and the corn was placed in boiling water to reheat. |
|
22
|
1.50
|
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- Observed ground pork in the low reach in cooler at 45F. Pork belly in the tall 2 door reach in was at 45F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI- The items were moved to freezers to quickly cool. Person in charge stated that the items had been out of the cooler earlier today for prep. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)-REPEAT- Cooked pork belly was noted in the tall 2 door reach in and low reach in with no date mark, person in charge stated that the pork belly was cooked yesterday for service today. Cooked ground pork that was made yesterday was in low reach in with no date mark. (A) 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. (PF) CDI- Person in charge date marked item. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)- Observed a butane torch stored over the flip top on the service line. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Person in charge moved the butane torch.
7-102.11 Common Name - Working Containers (Pf)- Spray bottle of grill cleaner was noted in the kitchen unlabeled. A clear bucket was being used as a sanitizer bucket and was not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. (Pf) CDI- Spray bottle was labeled. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Observed bokchoy that was blanched this morning cooling in the flip top unit. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
Do Not Cool in the flip tops.
CDI- Bokchoy was moved to freezer to quickly cool. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Noted several working containers of oil, water, and other sauces that were not labeled today. Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)-REPEAT- During today's inspection light from outside could be seen coming in from the bottom and right side of the kitchen door. (A)Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors. (C) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)-REPEAT- Observed several containers of liquid shortening and a bag of onions stored on the floor, person in charge stated that these items were delivered yesterday, other food items stored on a rack that was not at least 6-inches off the ground in the walk in cooler. Multiple containers of spices were stored with their lids open. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
47
|
0.50
|
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) REPEAT- Observed torn gaskets on the tall 2 door reach in, the walk in cooler, the right 2 door low reach in, the left 2 door low reach in, and on the low reach in freezer. Equipment shall be maintained in good repair.
Points reduced to half for improvement. Shelving has been replaced and facility is no longer storing food directly in grocery bags.
4-101.19 Nonfood-Contact Surfaces-Observed facility using cardboard as shelf liners to store their cleaned equipment by the 3-compartment sink. NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas.- REPEAT- Observed employee food stored on a shelf above food for service in the tall reach in freezer. (A) Areas designated for EMPLOYEES to eat, drink, and use tobacco shall be located so that FOOD, EQUIPMENT, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. (B) Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. |