| 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 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Employee drinks were stored over customer drinks in the reach in cooler. Keep employee drinks under and away from customer drinks. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P
Food employees entered the kitchen from the dining hall and engaged in food prep without washing their hands first. Wash hands before handling food.
CDI- Corrected by education. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Raw shell eggs were stored over cooked shrimp on the storage rack next to the wok station. Raw ground chicken was stored on top of vegetables. Raw beef was stored behind cooked green beans in the make table. Raw salmon was stored on top of pineapple in the bottom of the make table. Keep raw animal foods under or away from RTE foods and produce.
CDI- Items were rearranged by the owner.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Unwashed mangos were stored over drinks. Unwashed cucumber and other vegetables were stored over RTE rice and other RTE foods in the side by side cooler.
Keep unwashed produce under or away from RTE foods.
CDI- Items were rearranged. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf)
Fried tofu, shell eggs, bamboo, and bean sprouts were held outside of temperature control without written procedures. Do not store foods outside of temperature control without written procedures.
CDI- Items were placed under refrigeration to cool. EHS suggested that the owner get a hot box for the fried tofu. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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
Rice cooled from this morning was cooled in a lidded container. Cool using vented or open pans.
CDI- Items within time limit were vented.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
The ice machine was not functioning. The facility uses a large amount of ice to cool items due to limited refrigeration. The ice machine must be repaired or replaced so that the facility can safely cool foods.
Verification Required- An inspector shall return in 10 days time to verify compliance. |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Salmon was stored in unbroken ROP. When thawing ROP or vacuum packed fish either remove the fish from the package or cut open the package to allow air to come in contact with the fish.
CDI- PIC cut the packaging. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Bulk sauce was stored on the floor under a storage rack. Cans of pineapple juice were stored on the ground under a prep table. Keep food stored off of the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
PIC and food handlers were not wearing hair restraints while working with exposed food and dishes. Wear a hair restraint such as a hat when working with food. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
General Commented, no points taken.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
A wet wiping cloth was stored on the surface in front of the wok. Keep wet wiping cloths in properly concentrated sanitizer between uses. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeated Violation.
General Commented, no points taken.
3-304.12 In-Use Utensils, Between-Use Storage (C)
Tong were stored on the oven handles. Do not store tongs on oven handles as the food portions can be contaminated. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
General Commented, no points taken.
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Clean eating utensils were stored under unwashed mangoes. Do not store unwashed produce over clean utensils. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
The ice machine was not functioning. Repair or replace the ice machine. |