| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this
Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE; Describing the relationship between the prevention of foodborne illness and the management and control of the following: (a) Cross contamination, Pf (b) Hand contact with READY-TO-EAT FOODS, Pf (c) Handwashing, Pf and (d) Maintaining the FOOD ESTABLISHMENT in a clean condition and in good repair; Explaining the relationship between FOOD safety and providing EQUIPMENT that is: (a) Sufficient in number and capacity, Pf and (b) Properly designed, constructed, located, installed, operated, maintained, and cleaned; Explaining correct procedures for cleaning and
SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT
2-103.11 (A) - (P) (Pf)
The PERSON IN CHARGE shall ensure that: EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; 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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P)
The permit holder shall require food employees and conditional employees to report to the person in charge (PIC) information about their health and activities as they relate to diseases that are transmissible through food. (1) Reportable symptoms: (a) Vomiting, P (b) Diarrhea, P (c) Jaundice, P (d) Sore throat with fever, P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, P.; (2) Reportable diagnosis or exposure: An illness diagnosed by a Health Practioner due to: (a) Norovirus ,P (b) Hepatitis A virus, P (c) Shigella spp., P (d) Shinga Toxin-Producing Escherichia Coli, P (e) Typhoid fever (caused by Salmonella Typhi)P or (f) Salmonella (nontyphoidal) The Big Six. The Health Department shall be notified if an employee has been diagnosed with Norovirus, Hepatitis A virus, Shigella spp., shiga toxin-producing E. coli, Salmonella Typhi or Salmonella (nontyphoidal). Provided Employee Illness Decision Guide and Form 1B to Manager for use or guidance on creating a facility health policy. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
A Food Establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Materials were given to PIC for instructions on complying with this regulation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Hands and exposed portions of arms, must be washed following any potential contamination. PIC (person in charge) was observed placing arms and hands into a sink basin of water that included raw chicken. PIC began touching other items and equipment before without washing hands. EHS instructed PIC to wash hands. The PIC then rinsed hands off with water. EHS instructed to wash hands with soap. EHS discussed proper handwashing and importance of preventing contamination during inspection. EHS observed employee switching tasks throughout the inspection without washing their hands. EHS discussed with PIC to notify employee to wash hands during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food utensils and food equipmentwere observed souled and shall be cleaned. |
|
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)
Potentially hazardous cold foods shall be maintained at 41*F or below. Spring rolls were observed in the front RIC (reach in cooler) ranging from 43F-45F. They were removed and placed in the WIC (walk in cooler) for a rapid chill. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days. Food items throughout were observed not date marked and shall be. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
Thawing shall be under refrigeration that maintains the food temperature at 41F or less or completely submerged under running water. Chicken was observed improperly thawing. EHS discussed with PIC. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Containers holding food or food ingredients that are not readily and unmistakably recognized, must be labeled with common name of the food after they are removed from their original packaging. Examples of such foods would be cooking oils, flour, herbs, salt, spices, and sugar. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Multiple food items throughout the establishment were observed stored on the floor and shall be relocated to meet requirements. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Observed wet wiping cloth being stored outside of solution on hand-washing sink. PIC was notified and advised on proper way of storing wet-wiping cloth. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
Yes |
COMMENT
4-901.11 Equipment and Utensils, Air-Drying Required (C)
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining. Observed wet-stacking of containers and bowls. PIC notified and advised on proper drying methods. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Observed single-use food storage containers throughout establishment being re-used as multi-use food storage containers. PIC notified and advised to obtain appropriate food storage containers. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Equipment shall be maintained in a state of repair and condition. RIC located at the front near the cash register shall only be used according to manufacture instructions. Unit is designed for packaged and bottled products only. Unit was observed at 43F. Spring rolls were being stored in the unit and relocated during inspection.
Gaskets on the RIF were observed torn and shall be repaired/replaced.
4-101.11 Characteristics - Materials for Construction and Repair (P)
Food items were observed in containers and cardboard boxes that are not food grade. Materials used in direct contact with food shall be food grade. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
A test kit or other device that accurately measures the concertation of sanitizing solutions shall be provided. PIC unable to provide testing strips for sanitizer. PIC notified and advised to obtain testing strips.
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
A ware washing machine, the compartments of sinks, basins or other receptacles used for washing and rinsing equipment, utensils, shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination. Warewashing sink was observed soiled and shall be cleaned. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-602.13 Nonfood Contact Surfaces (C)
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues. All food equipment throughout including, but not limited to hoods, fryers, etc. were observed with excessive grease buildup and shall be cleaned. Shelving, gaskets, knife holder, trashcan, equipment surfaces,etc. were observed soiled and shall be cleaned. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (A) Repair not in accordance with law - (P)
A plumbing system shall be repaired according to law. The pipe for the prep sink is not connected. Prep sink is not in use and shall be repaired to meet requirements. Plumbing shall be maintained in good repair. Hand sink located near the cook line shall be repaired to meet requirements. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
Yes |
COMMENT
5-501.115 Maintaining Refuse Areas and Enclosures (C)
A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items. Pallets, crates, damaged chair, etc. was observed outside the refuse area and shall be maintained/removed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
Physical facilities shall be cleaned as often as necessary to keep them clean. The following areas were soiled with food debris and build up: All walls in entire kitchen, the floors throughout the kitchen including floor drains and the ceiling tiles in kitchen. Flooring in the walk in freezers and coolers also. Advised PIC to increase the cleaning frequency of all these areas to prevent build up. Cleaning frequency shall be increased. |