| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P Observed food employee wipe forehead with apron and gloved hands, reposition hat, then return to cooking without washing hands and re-donning gloves. Observed same employee later repeat same practice. CDI: Education provided, food employee re-washed hands, and re-gloved. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in back of kitchen blocked by large rolling trashcan. CDI: Food employee moved trashcan. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer in three compartment sink- 0ppm. CDI: Education provided and food employee re-made sanitizer solution- 50ppm. |
|
18
|
0
|
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 41F. -P Observed crispy chicken and noodles cooled overnight in walk-in cooler not reach 41F. CDI: Education provided and PIC voluntarily discarded product. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in make table being held above 41F. Products prepared 06/21/22. Ambient temp of unit- 46F-51F. EHS provided education. PIC placed TCS foods on TPHC as temporary corrective measure. Service repairman contacted during inspection and stated would arrive 2-3 hours to repair. EHS giving facility until 5pm to have repaired, or closure may be necessary. EHS will return to check on unit. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
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 Observed rice, egg rolls, and chicken held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps. REPEAT VIOLATION.
**FAILURE TO PROPERLY LABEL WITH BEGIN AND DISCARD TIMES CAN REUSLT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 three pans of noodles and four bowls of crispy chicken cooled overnight in walk-in cooler covered with plastic wrap. See violation #18 for more details. Observed chopped lettuce being cooled in walk-in cooler covered in plastic wrap. Product prepared today @10:30am. CDI: Education provided and product vented. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen beef thawing above BIB sodas. CDI: Education provided and product moved to walk-in to thaw under refrigeration. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 raw chicken being stored in bus tub on top of bulk flour bin causing pieces of chicken and chicken juice to accumulate on lid of bin. CDI: Education provided and PIC sent lid to be W/R/S. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer towels throughout kitchen and at front hand sink being held on counters. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed make table unable to hold food at or below 41F. See violation #20 for more details. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed food employee wash dishes using one compartment of three compartment sink- no rinse or sanitize. CDI: Education provided and food employee empty compartments, remake solutions, and follow order of W/R/S. |