| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
Yes |
No |
Repeat: 2 pts.
2-101.11 PIC shall be present during all hours of operation. -PF
Observed PIC not present during beginning of inspection. CDI: PIC later showed up at middle of inspection.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food manager present during beginning of inspection. CDI: certified PIC later showed up towards middle of inspection.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF
Observed PIC did not have proper oversight of kitchen. No systems or controls were implemented. PIC did not have active managerial control over kitchen. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
General Comment: 0 pts.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
2-401.11 Eating, Drinking, or Using Tobacco - C
Observed employee drink cup and food on back prep table. Observed employee food stored inside 3-door cooler with restaurant food items. CDI: all employee items relocated and properly stored. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
Repeat: 2 pts.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed several employees turning off faucet with bare hands after washing. CDI: education provided; hands properly washed.
2-301.14 Wash hands after activities that contaminate them. -P. Observed employee handling raw meat then wiping gloved hand off with wiping cloth. CDI: training provided: gloves removed and hands properly washed. Observed another employee handling raw meat then rinsing gloved hand off at prewash sink at dish machine. CDI: training provided; hands properly washed. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
Repeat: 1 pt.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a packet of tofu stored inside back handsink. CDI: tofu removed and discarded. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 1.5 pts. Observed several raw meats inside prep cooler reading above 45F (see temp chart for specific temps). Foods removed, voluntarily discarded, and denatured. Observed a bottle of fish sauce that stated on label " Refrigerate After Opening" stored at room temperature on back prep table. CDI: product discarded.
Verification required by 9/29/17 |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
Repeat: 1 pt.
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. Observed rice noodles in packets on front prep table and on cook line prep table cooling improperly inside closed containers and stacked. CDI: noodles removed from packet and placed in containers; lids were removed from noodles on cook line and stored inside 3-door reach-in uncovered. |
| 34 |
0 |
Thermometers provided and accurate |
No |
No |
Yes |
No |
No |
General Comment: 0 pts.
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from inside reach-in coolers. |
| 35 |
2 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
Repeat: 2 pts.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and seasonings in small cups, and some dry goods in bins not labeled throughout kitchen. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
General Comment: 0 pts.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed 1 dead roach on floor of kitchen. Remove. No live pests observed on this inspection. Continue with regular pest control. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
General Comment: 0 pts.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelet on.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without proper hair restraint. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
General Comment: 0 pts.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a container of utensils stored in standing water on front line. Observed cups being used for scoops inside sugar bin at back storage area. |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
Repeat: 1 pt.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small containers at back wet stacked . |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
Yes |
No |
Repeat: 0.5 pts. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service cups on the floor at back storage area. Invert single service trays on cook line shelf to prevent contamination. Observed a box of napkins stored on the floor in storage room close to restrooms. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
Repeat: 2 pts.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed two wooden pistles and a morter stored on back prep table. Observed bamboo steamer stored on front line. Remove from facility. Observed damaged worn dish racks that are no longer cleanable stored at dish machine area.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI/NSF certified slicer, rice cooker, chest freezer, and grinder stored inside kitchen. Observed a lot of houshold equipment inside back storage area including couch, laundry baskets, etc.
4-501.11 Maintain equipment in good repair. Observed torn prep cooler gaskets. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
Repeat: 1 pt.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up and food debris on undersides of handles of prep cooler. Observed build-up on cooler gaskets and outside of dry good containers. |
| 51 |
0 |
Toilet facilities: properly constructed, supplied and cleaned |
No |
No |
No |
No |
No |
General Comment: 0 pts.
5-501.17 Provide a covered waste bin in female restrooms.
Maintain employee restroom cleaned and maintained if not removed and capped off to avoid harborage of pests. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
General Comment: 0 pts.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids open and one side door open. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
Repeat: 1 pt. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed paint peeling on walls on front line.
6-501.12 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.
Observed walls in need of cleaning on front prep line and floors with debris in kitchen back prep line and cook line. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
General Comment: 0 pt.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on back prep table. |