| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash his hands in the prep sink. CDI - stopped employee and instructed him to only wash hands in the hand washing sink; he washed in the hand washing sink.
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 an employee rinse hands for 5 seconds without soap and then turn off the faucet with bare hands. CDI - explained proper hand washing procedure. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed 2 employees cutting green beans with bare hands. CDI - explained that gloves need to be worn. Beans were voluntarily discarded and they put on gloves. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee cutting ginger with gloves, then touch his cell phone for about 5 minutes, then continue cutting the ginger with the same gloves. CDI - stopped employee and explained that he cannot touch his phone with his gloves. Gloves were discarded and employee washed hands and put on new gloves.
Observed 2 employees eat their lunch with gloves on, then return to work with the same gloves. CDI - stopped employees and explained that they cannot eat with their gloves on then return to work. Gloves were discarded and employees washed hands and put on new ones.
Repeat violation 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and ready to eat produce.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a bowl sitting directly on top of water chestnuts. CDI -bowl was removed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
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 a tub of rice at 53F in the walk in cooler. PIC stated it was cooked last night. CDI - rice was voluntarily discarded. Explained proper cooling methods as well. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken on the counter at 74F. CDI - chicken was reheated to 173F. Observed egg rolls stored under the steam table at 130F. CDI - egg rolls were reheated to 184F. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
No |
Repeat violation 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 pork and egg rolls without dates. PIC stated the pork and egg rolls were cooked on Sunday (9/24) and then frozen to use on a later date. Explained that items need to be dated on the day they are cooked before placing them in the freezer. Once they are taken out of the freezer they need to be dated again with the date they were taken out of the freezer. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General ocmment 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 on the counter on the cook line. Observed noodles in the walk in cooler cooling while covered with saran wrap. CDI - noodles from the cook line were placed in the walk in cooler to cool. The noodles in the walk in were uncovered to facilitate cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 4 wet wiping cloths on prep surfaces. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and in the walk in freezer.
*For a re-inspection please call (980) 314-1620 |