| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (B) (C )The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. The Person in charge is not Certified Food Protection Manager and can not respond correctly to the inspector's questions related to the operation of the food establishment. There are several Priority violations throughout the routine inspection. EHS suggested taking becoming CFPM. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Person in Charge shall demonstrate knowledge by being a certified food protection manager. PIC is not a Certified Food Protection Manager. The restaurant does not have one at the time. PIC stated the employee who was, doesn't work there any longer. EHS suggested the PIC take the course to become Certified Food Protection Manager. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
No
|
No |
2-201.11 Responsibility of Permit Holder, Person in Charge and Conditional Employees (P) PIC is not aware of his responsibility to inform employees of their responsibility to report certain symptoms to PIC. Also, PIC can not provide documentation nor present evidence of trainings for employees reporting symptoms or diagnosed diseases. PIC shall be educated on reportable symptoms by employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf When EHS asked the PIC if they have a Vomit and Diarrheal Clean-Up Plan, the PIC didn't know what we were talking about, and stated "no". EHS will give the information and poster to the PIC before leaving today. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee break eggs to cook and then get Ready to eat food out of the fliptop without washing hands. She was wearing gloves, but did not take gloves off and wash hands, before putting on new gloves. Also observed food employee take raw pork out of fliptop, with his gloved hands, to cook, and then walked to the prep fliptop and grabbed ready to eat foods with same gloved hands, and placed them on plates to serve, without washing hands and changing to clean gloves. EHS informed PIC what they needed to do, and then EHS informed food employees to wash hands and change gloves. Food employees shall clean their hands and exposed portions of their arms when switching between working with raw food and working with ready to eat food. |
|
15
|
3
|
Food separated & protected |
No |
No
|
No |
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee place corn on the cob on the drain board of the 3 comp sink, where soiled dishes and bus pans are placed, which can cause the food to become contaminated. Food employee was also observed washing cilantro at the 3 comp sick where dirty dishes was being washed. Food employee then proceeded to wash cilantro in prep sink, without washing, rinsing and sanitizing first. Raw shrimp was in the prep sink, thawing. EHS educated PIC on wash, rinse, sanitizing prep sink between uses, and also informed PIC that food can not be wawshed in 3 comp sink.
3-302.11 (A)(2) - Food shall be protected from cross contamination by separating different raw animal foods by arranging each type so that contamination of one type with another is prevented. Storage of raw proteins in walk-in cooler raises risk of contamination: raw chicken stored above beef; chicken stored beside cut vegetables. Store items according to risk factors and cooking temperatures, with highest risk on bottom. CDI - PIC rearranged items to reduce contamination risks. Will take full points due to *REPEAT*
3-304.15 Gloves, Use Limitations (A) single use gloves shall be used for only one task such as working with ready to eat foods or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operations. -P Observed employees keeping gloves on while breaking eggs and cooking raw meats, and then going to ready to eat foods and hot holding foods and placing them on plates to be served. EHS informed PIC that they need to take gloves off, wash hands, and put on new gloves, when gloves are soiled or when changing tasks, or going from raw meats to ready to eat foods. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the operation when contamination may have occurred. P. Observed a tea urn sitting on the floor surface, and mentioned it needing to be stored 6" above the floor. The PIC picked up the tea urn and stored it on top of clean utensils/dishes without cleaning the tea urn first. EHS informed the PIC that the tea urn needed to be washed rinsed and sanitized after it has touched the floor. CDI - PIC removed tea urn and gave it to the employee to wash. CDI
4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed raw shrimp and raw pork thawing together in the prep sink. EHS informed the PIC the meat needs to be separated, and the prep sink needs to be washed rinsed and sanitized between each use, different type of meat, or going from meat to fruits/ vegetables. CDI - PIC moved raw pork to the walk-in cooler.
4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed food employee take cilantro to prep sink to wash off while raw shrimp is thawing without washing, rinsing, sanitizing the prep sink first. EHS reminded PIC that the prep sink needs to be washed, rinsed, and sanitized between uses of meats and ready to eat foods. EHS did not observe a CDI. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese on the stove top temping at 140 degrees F at 11:30. PIC stated the cheese was put on the stove at 41 degrees F at 9:30 am that morning. EHS informed PIC that the reheating period of 165 degrees F within 2 hours has already passed. CDI - PIC voluntarily discarded cheese. half points due to CDI
Also observed rice in the hot holding unit at 37 degrees F. When EHS asked PIC what was going on, PIC stated they are reheating the rice. EHS asked PIC to place rice in the Walk in cooler until they are ready to place it on the stove to reheat to 165 degrees F within 2 hours. CDI placed rice in walk in cooler. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding (A)(1) - Except during preparation, cooking, or cooling food shall be maintained at 135F or higher.(P) Observed warm Chicken beside cook top registering at 111 degrees F. EHS suggested placing the chicken on the cook top to reach 135 degrees F or higher for hot holding. CDI - PIC placed chicken on the cook top to keep it at or above 135 degrees F. Checked temp later and it reached 137 degrees F. *REPEAT* CDI |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (A), (B) Use approved thawing methods. Pf Observed raw shrimp being thawed in the prep sink using ambient air temperature. EHS educated PIC on 2 approved thawing methods - under running water at 70 degrees F or below, or by leaving it in the walk in cooler to thaw. CDI - EHS turned on water that temped at 68 degrees F, to run over the thawing shrimp. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food. Observed several containers in the walk in cooler and in storage area without labels on them, identifying their common name. EHS informed PIC to place labels on the containers. PIC stated they would do label containers.
Also, observed many foods that were not in the original container. Pork was taken out of original container and placed in plastic shopping bags. Food was also taken out of original containers and placed in non-food grade containers. EHS suggested getting all food grade containers that are easily cleanable to store food. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
Yes |
2-402.11 Effectiveness - Hair Restraints. (C) Observed food employees without hair restraints. Food employees shall wear hair restraints such as hats, hair coverings or nets to effectively keep their hair from contacting exposed food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths Use Limitation. (B) (1) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths out on the food contact surfaces, being used repeatedly. EHS informed PIC that wiping cloths needed to be held in sanitizer solution. Wiping cloths for in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI - PIC made a chemical sanitizer bucket to hold wiping cloths. CDI
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on the floor. EHS informed PIC that everything needs to be 6" off of floor surface. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 (A) - After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Pans and other equipment were stacked and stored wet, unable to properly air-dry. Stack items in such a way to allow air-drying before storage. CDI - PIC instructed dishwasher to place on rack to air dry, and then stack. CDI *REPEAT*
4-903.11 (B) (2)Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Observed clean forks stored with handle down. EHS informed the PIC that when employees grab the forks, they are contaminating the part that is going in the customers' mouth. EHS asked PIC to turn handles up, or inverted. CDI -PIC turned forks to handle up. CDI |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-101.11 Characteristics. Equipment, Food and non-food contact surfaces approved; cleanable, properly designed, constructed and used. Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food being stored in containers that are not food grade, not smooth and easily cleanable, and not durable. EHS suggested PIC to get food grade containers that are durable, and smooth and easily cleanable. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.14 Backflow Prevention Device, When Required (P) Observed no back flow preventer on the spicket outside that they use to clean mop buckets and chip cans. Install a back flow prevention device on water spicket.
5-203.13 Service Sink (C) Observed there is not a service sink provided for the establishment. EHS informed the PIC they needed a service sink. At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning Frequency and Restrictions. floors walls and ceilings throughout need a thorough cleaning. EHS understands the building is older, but clean as often as necessary. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |