| 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 overall lack of control in kitchen based on improper handwashing, improper glove usage, lack of cold holding, lack of hot holding, lack of cooling, and cross contamination issues. |
| 2 |
0 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
Yes |
No |
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Through discussion, employees do not know employee health policy. Facility has employee health policy in place. CDI: Spanish version provided today and it and the english version that was already present were hung in the kitchen for everyone to see. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
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 wash hands and turn off faucet with bare hands, therefore recontaminating hands. CDI: Employees corrected and rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed front of house employees don gloves with no handwash. CDI: Employees educated and washed hands. J t |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server station handsink with ice in it, being used as a dump sink. CDI: Employees educated on the sink only being used for handwashing. REPEAT VIOLATION Some improvement from previous inspection.
#13 continued: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in coolers throughout facility. CDI: Unwashed produce relocated.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese stored directly on shelf in reach in cooler. CDI: Cheese voluntarily discarded. REPEAT VIOLATION |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef, raw chicken, and raw pork comingled in same pan in reach in freezer. Keep species separate and store based on final cook temperatures. Observed staff slice raw beef and then raw chicken on the same slicer with no cleaning between proteins. CDI: PIC educated on proper cleaning and storage.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed front of house employees doff gloves, serve food to customer, come back and don same gloves. CDI: Gloves discarded and employees got new gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over vegetables in walk in. CDI: vegetables relocated. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
Yes |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer with heavy debris build up. PIC stated that the slicer is cleaned every couple of hours with sanitizer. It is only broken down once at night and washed, rinsed, and sanitized. Slicer is used throughout service to slice both raw chicken and raw beef, with no cleaning in between products. See #13. Observed can opener blade with food build up. REPEAT VIOLATION
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer dispenser dispensing sanitizer below 200ppm. VERIFICATION REQUIRED |
| 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 41F. -P Observed fried tofu at 100F after 4 hours; miso soup cooling at a rate of .37F/min, and kimchi soup cooling at a rate of .31F/min in first cooling parameter. Observed bus tubs of rice and chicken cooling from yesterday still at 47F. Observed bus tub of chicken still at 81F after 4 hours. CDI: Items voluntarily discarded. Soups moved to walk in freezer for rapid cooling. |
| 19 |
3 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups below 135F on stove with burners turned off. PIC stated items were cooked at 1pm today. CDI: Products rapidly reheated or rapidly chilled depending on intent to use the product. REPEAT VIOLATION |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items holding above 41F (beef, cabbage, shrimp sauce, pork, noodles) throughout facility and many above 45F (tofu, chicken, fried rice, fried taro, fried tofu, cheese, sausage, blue crab, crawfish, calamari, mussels, shrimp, clams). CDI: Products above 41F were rapidly cooled in another unit. Products over 45F voluntarily discarded. |
| 21 |
3 |
Proper date marking and disposition |
No |
No |
Yes |
Yes |
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
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 several items held more than 24 hours with no datemarking. CDI: PIC voluntarily discarded all items wtihout dates. REPEAT VIOLATION |
| 22 |
0 |
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 cabbage, black fungus, and tofu held on TPHC with no time labeling. CDI: PIC added time labeling. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
No |
No |
Yes |
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 several foods throughout facility cooling while tightly covered including but not limited to fried tofu, tempura fish, chicken, and rice. CDI: All items voluntarily discarded except tempura fish as it was meeting the cooling parameters, based on information from the PIC about cooking times.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in cooler on front line holding food between 55 and 57. Observed prep top coolers holding food above 41F. VERIFICATION REQUIRED |
| 33 |
0 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in sink with no running water. Shrimp was also 59F. CDI: Product was moved to the prep phase. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
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 several containers with white granular substances with no labels. PIC identified items as salt, sugar, and MSG. Observed unlabeled squeeze bottle with clear liquid. PIC identified liquid as water. |
| 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 several employees and servers preparing/plating food with no hair restraints. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer below 200ppm.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer to be cloudy with debris in wet cloth bucket. CDI: Buckets dumped out and sanitizer filled to proper concentration with bleach solution. See #14 |
| 41 |
0 |
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 handles of scoops down in uncooked, bulk rice throughout facility. Observed pint container with no handle being used to scoop shrimp sauce. REPEAT VIOLATION Some improvement from previous inspection. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in coolers throughout facility. Observed reach in cooler door on prep top off of hinges. Observed rusted and peeling cooler racks in reach in coolers and walk in cooler. REPEAT VIOLATION
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 reach ins labeled "for bottled, pre-packaged and Non-TCS" food items holding food that is open and TCS. One cooler was holding food items at 50-57F. These coolers should not be used for TCS items. |
| 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 heavy accumulation of food debris in coolers throughout facility. Observed hot holding equipment with food build up as well. REPEAT VIOLATION |
| 53 |
0 |
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 floors and walls in hard to reach areas in need of
cleaning do to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment. Clean areas as
often as needed to prevent and reduce the build up. REPEAT VIOLATION |