| 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 |
2-101.11 PIC shall be present during all hours of operation. -PF. PIC with certification was not present during portion of the inspection. Repeat.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control over cold holding, cooling, and storage orders. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Observed PIC with sign copies for all employees except one. PIC and employees unable to recall any reportable symptoms and illnesses. Provided facility with health policies in spanish and vietnamese. Verification required. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash - P
Observed employees handle raw food and go to handling RTE food without handwashing. CDI hands washed. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed front handsink that has water too hot for adequate handwashing and no employees are using sink and observed plastic containers stored in sink. Verification required.
6-301.12 Hand Drying Provision - PF
Observed no paper towels at any handsinks in kitchen. CDI paper towels provided. |
| 12 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
No |
Yes |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed bag of mussels that did not have tag attached to bag. CDI only mussels in house and facility added tag to container. Facility has tags for clams and mussels that are emptied and are not dated. Verification required. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken, raw beef, and cooked chicken in the same container; raw beef at same sink where cooked tripe is cooling, stored lettuce on cutting board that was used to cut raw chicken. CDI items relocated. Repeat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
Observed gloves used continously to handle raw animal food then handle RTE food and use to touch phone and continue food prep. CDI hands washed and gloves changed. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed bowls and plates on line that was soiled with food debris. CDI items moved to sink for cleaning.
4-702.11 Before Use After Cleaning - P
Observed prep sink that was used to handle raw animal food not santized before placing cooked food on surface. CDI grabbed sanitizer from sink. Observed employee sanitize surface with unknown chemical CDI item discarded. |
| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed wings in facility that was not fully cookedd to be reheated for service. CDI wings discarded. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P
Observed shredded lettuce from 10am that was at 81F at 2pm. CDI item discarded.
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 beef broth and beef soup only cool 8 degrees in and hour and 15. CDI less than 2 hours PIC reheated items to restart cooling process. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed facility store raw eggs and cool shredded and leaf lettuce in a walk in they knew was not in working order. CDI items discarded. Observed items in prep top that was held above chill line and on counter with no form of temperature control. Some items discarded some cool down. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed fried tofu, potatoes, corn, cooked chicken, sausage, peanut sauce, shrimp, pre-cooked shrimp, egg roll, and fishcake items not dated. CDI items dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed pork, shrimp, lobster meat, fish balls, quail eggs, cooked squid, that was dated when placed in prep top and not when originally prepared. CDI dates changed. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed facility hold noodles out on time with no time stamp and no written procedures. CDI time stamp and procedures provided. |
| 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 bahn mi sandwiches that uses raw eggs in mayonnaise. Verification required. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Common Name-Working Containers - PF
Observed bottle of container labeled degreaser with unidentified liquid. CDI liquid discarded. |
| 31 |
0.50 |
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 shredded lettuce and leaf lettuce cooling in deep plastic containers in inoperable walk in. CDI items discarded and cooled. Observed beef bone broth and beef soup sitting on floor and counter at room temperature in deep plastic and metal containers to cool. CDI items reheated and split up for cooling. |
| 33 |
0 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods.
Observed raw beef and tripe thawing on counter at room temperature. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
Yes |
No |
No |
6-202.15 Outer Openings, Protected - C
Observed back door open and flies coming in from outside.
6-501.111 Controlling Pests - PF
Observed flies and wasp in kitchen. |
| 37 |
1 |
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 batches of beef broth, beef soup, and dry noodles on floor in kitchen area. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees working with food and utensils and not wearing a hair restraint. |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
Yes |
4-301.12(B) Sinks shall be large enough to accommadate immersion of largest equipment.-Pf
Observed employee washing large stock pot in 3 comp sink and was unable to submerge item in sink or fit in dish machine to sanitize. Verification required. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-202.112 Living or Sleeping Quarters, Separation - C
Observed employee sleeping in lawn chair in kichen with feet propped up on utensils. |