| 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 |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no overall control of facility including but not limited to hot holding, cold holding, cooling, handwashing and gloving procedures, and food storage. |
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
No |
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees were not able to name any food borne illnesses or symptoms they should not come to work with or where to find out the information. Facility does have a paper copy of employee health policy. Ensure employees have a working knowledge of food borne illnesses and symptoms. VERIFICATION REQUIRED |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
No |
No |
No |
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 employees in street level kitchen wash hands for less than 15seconds. CDI: Employees educated on proper procedure.2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw beef with gloves, remove gloves, and don new gloves to handle RTE foods with no handwash. CDI: Employee directed to wash hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in dump sink in front line area. CDI: Employee washed hands in designated handwashing sink.2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee dress an injury and then move to handling dishes (both clean and dirty) with no handwash. CDI: Employee directed to wash hands |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at street level kitchen handsink. Facility ran out during inspection and no one replaced until asked by inspector 30 min after running out. CDI: Papertowels provided. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat (RTE) foods. -P Observed sliced raw beef stored comingled with cooked pork and cooked meatball in basement prep cooler. PIC directed to keep items separated by containers and stored appropriately. VERIFICATION REQUIRED
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch raw beef with gloved hand and then handle ready to eat onions with no glove change. CDI: Employee directed to change gloves, wash hands and don new gloves before handling RTE foods. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed noodles for pho cooling in prep top cooler in large, covered bucket at rate of 0F/min. PIC stated that this is temporary holding and it will be used by end of lunch. CDI: PIC placed noodles permanently on time. TPHC procedure for other noodles available today, and this location was added to current procedure. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bowls of noodles below 135F stored on shelf, at room temperature. Employee stated that noodles are still hot and will be used in the next 15 min. Bowls of noodles still present for most of inspection. PIC advised to put items on TPHC. TPHC paperwork provided via email with inspection today. VERIFICATION REQUIRED. |
| 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 Observed summer rolls and sprouts stored above 45F at server stations, at room temperature. PIC stated that items are only there for 15 minutes. Observed items there during entire inspection. PIC advised to put items on TPHC. TPHC paperwork provided via email with inspection today. VERIFICATION REQUIRED |
| 23 |
0.50 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
No |
No |
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for "rare beef" on menu. VERIFICATION REQUIRED |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
No |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled "sanitizer" with no quat or chlorine sanitizer present. Employee stated it was sanitizer and when told that the concentration was 0ppm, employee then said she was unsure what the chemical was. CDI: Employees removed bottle from use. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
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 noodles cooling in reach in cooler in large, covered bucket. CDI: PIC placed items on time. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during entire inspection. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of bulk vermicelli stored on floor in basement.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed sprouts stored in undrained ice and stored in bucket of water in server stations. PIC was directed to ensure sprouts are drained. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed many employees with unapproved jewelry including watches and rings with stones.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees with no hat or hair net on preparing food throughout facility. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
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 handle of rice scoop down in rice in rice warmer. Observed handle of tongs down in spring rolls. CDI: Utensils moved so handle may be grabbed without handling the food. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at upstairs server station. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed reach in cooler leaking from condenser, inside of cooler. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer used at 3-comp sink. VERIFICATION REQUIRED |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed standing water in back hallway from grease trap area. Observed that water is leaking through wall to behind equipment in main kitchen area of basement. Observed standing water along wall and where porous surfaces have absorbed water. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed significant wall damage throughout facility. Observed many areas where wall is not smooth and easily cleanable and has been damaged by a recent leak. See #49. Observed ceiling tiles have been removed/slid over in basement to allow for ventilation of reach in coolers. Ceiling must be completely maintained as smooth and easily cleanable as well as in place. |
| 54 |
0.50 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones throughout restaurant stored on prep surfaces and on slicer. Observed employee drink stored over clean bowls in street level kitchen. |