| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- At least one present employee with supervisory responsibility shall be a current certified food protection manager through an ANSI accredited program. No one present at the time of the inspection was a certified food protection manager. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Cooling (P)- TCS foods shall be cooled from ambient temperature to 41F or below within 4 hours. Noodles and chicken that were out at room temperature at the start of the inspection were moved into the walk in for cooling. They were in thick portions and only cooled 1F over 20 minutes. Per discussion with the PIC, they were only outside temperature control for under 1 hour. CDI by the PIC moving them to the freezer in smaller portions to rapidly cool. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P - TCS food being cold held shall be maintained at 41F or below. Upon entry, there were several containers of noodles and chicken outside of refrigeration. Per discussion with the PIC, these items were outside temperature control for less than one hour. The chicken was 51F and the noodles were 60-70F. CDI by the PIC moving these items to cool. Full points may be deducted for repeat violations. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)- Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in 40 CFR 180.940. The bleach used to make sanitizer for the dishes is not intended for use for food contact surfaces according to the label. CDI by the PIC purchasing a bleach solution approved for sanitizing food contact surfaces. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf)- Cooling shall be accomplished in accordance with proper time and temperature by using one or more of the following methods: shallow pans, thinner portions, rapid cooling equipment (Freezers), metal containers (facilitate heat transfer), ice wands, stirring the food in a container stored in an ice-water bath, adding ice as an ingredient, pre-chilling ingredients, venting lids, proper top shelf cooling, spreading hot containers out or other effective means. A thick portion of noodles and a thick portion of chicken was cooling in a bowl at a low rate. CDI by the PIC moving the pasta and chicken to the freezer. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)- Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows, solid, self-closing, tight-fitting doors, and filling or closing holes and other gaps along floors, walls, and ceilings. The back door was open during the inspection, and the screen door was damaged leaving gaps. Keep both doors closed during operations, or repair the screen door. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)- Bowls and sheet pans placed on shelving near mop sink must have a splash guard in place to right of mop sink before this area is utilized for prep or cooling. Chicken was placed on this for the initial stage of cooling, but was moved to the walk-in cooler. Using a plexiglass or plastic splash guard would prevent any splash at mop sink from hitting clean pans or food.
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination and at least 6in above the floor. There were containers of food items stored on the floor of the walk freezer. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C- Utensils stored in food must have handles (i.e. scoops). Today noted plastic to-go container stored in cornstarch bin and containers of food in the walk-in cooler. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C-Top of chest freezer is damaged. Replace split gasket on chest freezer. Chipped and rusted shelves in walk-ins, prep cooler, few above 3 comp. sink, and shelf outside of walk-in cooler. Flooring in walk-in freezer is rusting. Remove rust from equipment legs and bottom shelves of equipment. Gasket is coming detached from walk-in cooler door and should be resecured.
4-205.10 Food Equipment, Certification and Classification - C -- The chest freezer in the kitchen in not ANSI or NSF certified. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils; 4-602.13 Nonfood-Contact Surfaces - C -- Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris and be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning is needed on the backs and sides of equipment and on the handles of equipment. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C -Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning is needed on the floor and walls behind/under/beside equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C- Continue to increase lighting over cookline and prep sink to 50 ft. candles of light. Adding additional bulbs to each overhead light may help increase lighting at cookline/hood area. Increase lighting in walk-in cooler & freezer to at least 10 ft. candles of light. |