| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. PIC knew a couple parts of the employee health policy but couldn't produce a copy of policy and couldn't remember certain sections. He advised his employees probably didn't know about the policy. LEft copy in Spanish, English and Chinese. Return visit required to ensure policy is in place. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee put on gloves without first washing hands. Stopped and PIC directed him to wash hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pans (carrots on cabbage and shrimp on beef) stacked on top of food in make unit. Advised they cannot stack this way - moved containers off food and placed in bottom of make unit.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw shrimp in make unit. Observed raw chicken above raw beef and raw fish above peas in walkin cooler. All rearranged. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 tofu, half n half not dated. Dated during inspection. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). P/Pf Observed no procedures in place but TPHC was successfully and correctly being followed. Left template and will return to ensure TPHC procedures are documented. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 noodles cooling in make unit. Observed noodles cooling in walkin with tight lid. VEnted and placed all cooling noodles in freezer. Spread noodles out in a shallow metail pan to aid in cooling. Do the same for rice in the future. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet towels on surfaces in kitchen. Placed in sanitizer bucket. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walkin cooler in need of cleaning. Fan in kitchen has large amount of debris. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. OBserved damaged floor tiles and baseboard. Repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Lighting shall be at least 10 foot candles in coolers. Increase lighting in walkin cooler and freezer. |