| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no ANSI accredited certified food protection manager on site upon arrival. CDI by instruction. Repeat. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed PIC not able to verbally demonstrate that an effective employee health policy was being followed and no written policy on site. CDI by instruction, handouts given to operator in Chinese, Spanish and English. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Ad 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed uncovered employee beverage stored on paper towel depenser at back door. CDI, drink discarded. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee begin to wash hands at prep sink and after verbal correction proceeded to wash hands at handwashing sink but turned faucet off with their bare hands. CDI by instruction, follow proper handwashing procedures and ensure that employees wash hands at handwashing sink only. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Ensure raw food is stored so that contamination of ready to eat foods and other raw animal foods are prevented. Observed raw egg stored on shelf over flour. Observed ground pork removed from commercial packaging and stored over fish in walk in freezer. Observed raw chicken removed from commercial packaging and stored over pork in walk in freezer. Observed container of raw chicken stored in contact with container of raw shrimp in flip top prep refrigerator. CDI, foods relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed blade of can opener stored as clean but soiled. CDI, operator relocated can opener for cleaning. |
|
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 chicken wing hot held on fryer below 135 degrees F. CDI, operator reheated chicken wings to required temperature during inspection. |
|
21
|
0
|
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 1 container of rice not date marked in walk in cooler. CDI, operator voluntarily discarded rice. |
|
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 several pans and containers of recently cooked chicken cooling at room temperature throughout kitchen. Observed operator place plastic wrap on container of chicken that they were cooling inside walk-in cooler. CDI, operator transferred chicken to shallow containers and removed covers to facilitate rapid cooling. Repeat. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Protect food from contamination sources not specifically noted by code. Observed container of dry ingredients stored in contact with a garbage can. Observed 3 compartment sink with soiled equipment next to where a cutting board was placed to prep food. Ensure 3 compartment sink is washed, rinsed, and sanitized before utilizing a 3 compartment sink as a prep sink after soiled equipment is stored in it. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored in kitchen and at wait station room. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being wet stacked in kitchen.
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area. Observed clean linen stored on shelving accumulating soil. Observed clean glassware stored next to dump sink at wait station room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 refrigeration doors with split gaskets. Repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed inside of dish machine in needed of deliming. Observed some shelving accumulating food debris and soil. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several areas in kitchen near back door and frying unit with heavily damaged baseboard tiles and holes in walls. Repeat. Repair. |