| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF
Observed no PIC on duty during begining of inspection. Repeat.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
No managerial control over foods that are cold holding and cooling. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee eating plate of pizzas on prep top while in the processing of rolling spring rolls at the same time.. Personal drinks stored above prep units and comingled with other items in reach in units. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee handle soil dishes and then clean dishes with out washing hands. CDI hands washed. improvement on handwashing from previous inspections. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed employee trying to thaw raw shrimp and beef in same container in a prep sink where raw duck was processed. CDI items moved and relocated until space available. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine with pink and black debris. Repeat. |
|
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 3 batches of chicken from the night before at 45-46F. CDI had facility cool down. Observed 3 batches at 47-48F. CDI items discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed portion of soup of the day holding on countertop without any form of temperature control. Told PIC though soup is at 168F there is no way to ensure it will maintain temperature with out continous heat applied. CDI soup added to large soup pot. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed prep unit closest to reach ins with an ambient air of 50F and holding TCS items above 45F. CDI items discarded. No one has checked units since yesterday morning and there is no checks of food temperatures. Verification required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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 food in prep tops that were held from the day before and items not date marked. CDI items dated. Repeat |
|
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 peanut sauce that is held on TPHC but was not labeled and no TPHC procedures available. Repeat. CDI items marked with start and end time. Verification required. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 facility not verifying cooling process for any TCS process that is cooling. Chicken from night before was not checked before covered and stacked for holding, fried tofu and noodles sat on counter instructed facility that cooling has commenced and items needed to be placed in freezer to actively drop temperatures. Spring rolls were wrapped and placed in walk in to cool. CDI items discarded or uncovered and placed in freezer for cooling. Repeat. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed facility cooling multiple items at once and making it difficult to find adequate space for cooling of food items. FAcility needs to downsize menu or add refrigeration or change days when items are prepped. Verification required. ITS may follow. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed reach in units, walk in, food and single service articles stored outside in area that is not enclosed. Repeat. |