| 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 |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site until approximately 40 minutes into inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout kitchen as evidenced by time as a public health control (TPHC) issues, handwashing issues, glove issues, cold holding issues, and overall cleanliness of the facility. REPEAT VIOLATION |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no lid and no straw stored on cart comingled and over top of single service items and customer plates. CDI: Drink relocated. Observed contractor employee's open pepsi can stored on shelf above prep table and prep top cooler. CDI: Drink relocated. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
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 employe wash hands and use bare hands to turn off water after handwash. CDI: Employee educated on proper handwashing and rewashed hands. REPEAT VIOLATION
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees don gloves without washing hands. CDI: Employees washed hands, then donned gloves. REPEAT VIOLATION |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over cooked beef in reach in cooler. CDI: Items reorganized. REPEAT VIOLATION
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of salt stored uncovered in dry storage area. CDI: Product covered.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins, out of commercial packaging, stored over ready to eat foods in reach in freezer. CDI: Items reorganized REPEAT VIOLATION |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on slicer that employee stated had not been used today. Ensure slicer is washed, rinsed, and sanitized at least every 4 hours when used. REPEAT VIOLATION |
| 18 |
0 |
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 fried tofu cooling at a rate of .08F/min in first cooling zone. CDI: Product was spread into a thin pan, and uncovered, and then cooled 40F within 10 min. |
| 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 several bags rice noodles labeled "perishable. Keep refrigerated" held above 45F in reach in cooler in downstairs kitchen. Items were stored in reach in overnight. CDI: Noodles voluntarily discarded. REPEAT VIOLATION See #45. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
No |
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 date mark sticker is illegible on chicken broth. Employee stated it was cooked last night. CDI: Proper date added to container. Observed onion sauce from 11/14 in reach in cooler. CDI: Product voluntarily discarded. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
No |
Yes |
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 Upon arrival, observed stickers with times for all hot foods. Only 3 foods were present. All stickers stated 10:30-2:30. It was 10:20. CDI: All stickers removed, and accurate times for the 3 present products were added to stickers and placed at unit. Observed stickers for products from up top 6 days ago in prep top cooler in upstairs kitchen with times and dates. CDI: Old stickers removed and replaced with accurate times. Observed sticker on noodles, pulled out of temperature control within first 5 minutes of inspection, labeled with a start time of 11:00am. CDI: Correct time placed on noodles. Observed food from yesterday, that was held on TPHC, still in prep top |
| 26 |
0 |
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 unlabeled pink liquid in spray bottle. Employee stated it was soapy water.
7-201.11 Store toxic materials to avoid contamination. -P Observed first aid supplies stored on shelf above prep top cooler and prep table. CDI: Items relocated.
__________________________________________________________________________________________________________Continued from #22: cooler. Items being held greater than 4 hours were observed during the verification visit last week. CDI: Items voluntarily discarded. PIC was again told to discard items at the 4 hour window, not only when new product is prepared. REPEAT VIOLATION |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
Yes |
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 tofu cooling in deep container while covered in reach in prep unit. CDI: Item placed in less than 1" pan, uncovered to rapidly cool. REPEAT VIOLATION |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottle on line. Employee stated it was oil. CDI: Bottle cleaned, refilled, and labeled. Observed sandwich sized plastic bag with unidentifiable powder. CDI: Employee stated it was mocha flavoring for bubble teas. Powder properly labeled. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bag of onions and around onions. REPEAT VIOLATION
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead cockroaches throughout space behind dish machine wall where sump pump and chemical storage is. CDI: Bugs swept up by employee. REPEAT VIOLATION |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of noodles stored on floor in kitchen. CDI: Noodles placed on top of empty bucket. Observed bottles of oil stored on floor in upstairs kitchen. CDI: Oil relocated to shelf. REPEAT VIOLATION
3-307.11 Protect food from contamination sources not specifically noted by code. Observed cigarettes and cell phone stored on shelf above prep table and prep top cooler. CDI: Items removed. Observed food passing through window to dining room touch cloth with excessive food debris on it. CDI: Cloth removed from area. This was part of the transitional permit. REPEAT VIOLATION |
| 39 |
1 |
Wiping cloths: properly used and stored |
No |
No |
No |
Yes |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths throughout upstairs kitchen stored on prep surfaces, out of sanitizer. Observed wet cloths stored in quat sanitizer less than 200 ppm. REPEAT VIOLATION |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
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 plastic containers being used as scoops in foods and sauces throughout facility. REPEAT VIOLATION |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at server station. REPEAT VIOLATION |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-502.13 Single-use and single-service articles may not be reused. Observed single service articles stored in cardboard box that originally had raw chicken in it.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles stored on the floor in upstairs kitchen area. Observed single service items stored on floor in basement kitchen. Employee stated items were delivered yesterday. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed panini press in front area labeled "household use only" Remove equipment from facility. Observed opened broth being stored in cooler labbeled for packaged and bottled products only. REPEAT VIOLATION
4-501.11 Maintain equipment in good repair. Observed gaskets on coolers throughout facility to be severely damaged. Observed downstairs left reach in cooler holding foods above 50F. See#20. Observed downstairs reach in coolers in severe disrepair on the bottoms. Observed rusted racks in coolers throughout. REPEAT VIOLATION |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed insides of coolers with food build up and food and black build up on gaskets of coolers. Observed microwave with heavy food build up. REPEAT VIOLATION |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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 some light fixtures with dust/grease build up. Observed walls with cockroach droppings througout kitchen. Observed shelving throughout facility with dust/grease build up.
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 damaged walls, ceiling tiles with heavy discoloration or missing, a leak in the downstairs back area from the ceiling, and areas throughout kitchen that are not smooth and easily cleanable. All items except leak are part of transitional permit. REPEAT VIOLATION |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Contractor employee in establishment did not know where to put items. Ensure all people in the food preparation and storage areas are aware of food code rules, and where to put personal items. See #37. |