| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 open canned drink stored on prep table. CDI- Drink removed. |
|
6
|
2
|
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 main cook leave cook line, wipe sweat from head and forehead, then return to cook line to cook without washing hands. CDI- Employee washed hands.
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 Employee washed hands, turned off faucet with bare hands. CDI- Employee re-washed hands, used paper towel to turn off faucet handle. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed tub of raw chicken stored on top of box of tofu in walk in cooler and a tub of raw chicken stored above pan of raw pork in walk in cooler. CDI- Food arranged with raw chicken stored on separate shelf from tofu and below pork.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed crispy noodles stored in single service carboard box. Observed cut cabbage stored directly on rack in prep cooler. CDI- Noodles and cabbage voluntarily disposed of.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above open tubs of cooling rice. CDI- Unwashed produce moved below RTE foods. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 large collander of cooked shrimp with plastic wrap cooling approx. 3 hrs in walk in cooler at 79 degrees. CDI- Shrimp voluntarily disposed of by PIC. Observed walk in cooler holding most TCS foods at 43-44 degrees, no foods observed at 41 degrees in cooler so foods in-capapble of cooling to 41 per cooling requirement. Walk in cooler must be capable of cooling foods to 41 or less. Will follow up within 10 days that walk in cooler is serviced as needed to properly cool foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk in cooler holding all TCS foods at 43-44 degrees. (See temperature chart) Cooler needs servicing to ensure it is cold holding at 41 or below. Will follow up within 10 days that cooler is properly cold holding. |
|
21
|
3
|
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 several trays of egg rolls and tub of sesame chicken cooked over 24 hrs ago not date marked in walk in cooler. CDI- Foods date marked. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 foods held with TPHC, cooked sesame chicken, and cut cabbage not being time marked per approved TPHC procedure. CDI- Foods time marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large amount of shrimp improperly cooling in deep collander covered in plastic. CDI- Reviewed proper cooling methods with PIC, shrimp voluntarily disposed of.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler and walk in freezer with little available space to help cool, properly store, and cold hold foods. Recommend adding refrigeration and/ or freezer equipment. Will follow up within 10 days to verify facility has corrected difficulties with refrigeration space. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-307.11 Protect food from contamination sources. Observed raw beef being prepped with a tray stored on top of open trash can; a source of contamination. CDI- Beef voluntarily disposed of. Observed flat pan of cooked chicken moved to a prep table holding cut raw beef. CDI- Chicken moved to prep sink drainboard. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping and handling raw shrimp while wearing a watch. CDI- Employee removed watch and washed hands. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food in walk in cooler co-mingled with restaurant food. CDI- Food moved to a designated shelf in walk in cooler.
GENERAL COMMENT: 3 compartment sink plumbing problem with hot water has been repaired since last inspection. Will follow up within 10 days to check un-resolved priority violations. Call main office number at 980-314-1620 to request a re-inspection. |