| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Except when drinking from a closed beverage container, 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. Employee's opened can of red bull was stored directly above food and equipment in back kitchen make-line. CDI: Beverage removed. |
|
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) Facility was using multi-purpose disinfectant instead of lactic acid sanitizer at 3-comparmtent sink. If a chemical sanitizer is used, it shall be used in accordance with the EPA-registered label use instructions. CDI: Multi-purpose sanitizing solution was replaced with lactic acid sanitizing solution. Lactic acid sanitizer was tested by REHS and verified to be at correct concentration. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Chicken, cooked mushrooms, beef, sweet potatoes, and tofu on the make line were maintained below 135F. Chicken in rear hot holding drawers was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. PIC stated previously that the food was going to be maintained on time instead of temperature. Food did not have a time recorded to indicate temperature removal or written procedures explaining usage of time as a public health control. REHS provided procedures and explained proper usage. Time as a public health control procedures were not present and labels for times were not present. CDI: All food was reheated in oven during inspection. Hot holding units were adjusted to maintain higher temperatures. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Cooked vegetables and rice (cooked and cooled during a previous service) were being staged for preparation maintained at 69-72F for over an hour outside of refrigeration. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was placed back into walk-in cooler to rapidly cool to 41F. Avoid taking more food out from cold holding than necessary to prevent temperature abuse. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P) Two containers of cooked corn and two containers of tofu were not labeled with dates of preparation. Container of coconut milk was maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Corn and coconut milk were voluntarily discarded by PIC. Tofu labeled with date of preparation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) One bottle of chemicals did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Chemical bottle emptied by PIC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Multiple sticky fly traps had large accumulations of flies. CDI: Sticky traps were removed by PIC during inspection. REHS reminded PIC to avoid leaving doors open for extended periods of time to prevent entry of flies and to ensure that harborage conditions are quickly eliminated when present. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked while wet in clean dish area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Avoid wet stacking. |