| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Failures under the person in charge duties were D - employee handwashing, G - Proper cooling of cooked foods, I - proper sanitizing of multiuse equipment and utensils, and L - employees are properly trained in food safety. During the inspection, it was clear the employees did not know how to properly complete any of these items. Return visit required. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed a cigarette butt inside the facility on the floor near the back door. CDI - discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Observed employees not adequately washing their hands. Scrub for 15 seconds and use a barrier to turn off the sink. This was not occurring.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves to work with food without washing their hands.
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 an employee wash a pan at the 3 compartment sink and then not wash their hands before returning to handling food. PIC had employees wash their hands after these occurrences. CDI. |
|
13
|
3
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp above cooked rice in the walk-in. CDI - rice was moved. Repeat violation.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed noodles were being washed in the 3 compartment sink that was also piled with dirty dishes. CDI - food operations moved to the 2 prep sinks.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of produce stored over prepped carrots and green peppers. Return visit required. |
|
14
|
1.50
|
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 knives, wooden bowels, and pots stored as clean were not clean to sight and touch. CDI - All put on the dish sink for further cleaning.
4-702.11 Before Use After Cleaning - P Observed an employee use a metal pot and then clean it at the 3 compartment sink before putting it back in use. This pot was never sanitized and the pot was being used just for the mixing of ingredients. CDI - put at the dish sink for cleaning. Facility demonstrated setting up and using the 3 compartment sink before the end of the inspection.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bottle at 0 ppm. It was unclear what the sanitizer was actually used for. |
|
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 two bus tubs of white rice as warm as 66F and two bus tubs of cooked pork as warm as 56F in the walk-in refrigerator. They had been cooked yesterday per the PIC. CDI - voluntary discard at the dumpster witnessed. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking was observed in the facility. Many containers of pork were observed in the facility that were cooked once per week were observed without a date mark. Other items that are prepped and held more than 24 hours such as other cooked foods and cut cabbage must also be date marked. RVR. |
|
22
|
0
|
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 the time board listed all items as 12pm - 4 pm however the items were already out at 11:15am. CDI - time was corrected to indicate they were taken out when the facility opened at 11am. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets were bleaching out chlorine test strips as they were well over 200 ppm chlorine. CDI - remade, however facility struggled and made incorrectly twice before correctly making. Observed a full unlabeled chemical bottle store with other chemicals. CDI - chemical was dumped as the PIC and staff did not know what it was. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Rice and pork had been cooled overnight in covered and stacked bus tubs. This is not an effective cooling method. CDI - discarded. |
|
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 a couple flies in the kitchen.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door was left open and the screen torn allowing the entry of pests. |
|
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 a bucket of sauce stored on the floor. CDI - moved.
3-305.12 Food Storage, Prohibited Areas - C Observed a box of potatoes stored under handsink. Food shall not be stored under wastewater lines or in the splash zone of the sink. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes not stored in sanitizer. CDI. Placed in sanitizer buckets.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket was on the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in the gaps between equipment where it is hard to clean. CDI. Knives moved. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Better cleaning is needed of shelving and equipment. Observed build up in multiple areas. |
|
54
|
0
|
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 tools stored among dry goods. CDI - moved to a designated area. |