| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failing to properly monitor employees handwashing - (D). CDI- Reviewed PICs responsibilities for enforcing proper handwashing. Employees properly washed hands. |
|
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 Multiple times had to correct workers washing hands in 3 comp sink above dirty dishes and not properly drying hands with paper towels. CDI- Employees corrected, properly washed hands at handsink and dried hands with paper towels. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed numerous incidents of raw chicken being stored in same pans with raw beef in walk in cooler and raw chicken pans stored right next to pans of vegetables and noodles in walk in. Observed raw chicken being stored above raw beef and cooked pork on racks in walk in freezer. Observed employee personal raw fish stored above RTE foods. Observed pan of raw beef kabob stored right next to lettuce and fruits in small prep cooler. CDI- All meats arranged and stored by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed numerous incidents of un-washed produce (mushrooms, pineapple, etc.) stored above cut and washed veggies and cooked noodles. CDI- Produce re-arranged. Due to repeat violation and severity of this violation, will follow up that food is properly stored. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most TCS foods in prep cooler at 53-58 degrees including but not limited to: raw chicken, raw beef, raw shrimp, tofu, cabbage, lettuce, peas and carrots, raw eggs, etc. According to PIC, these foods had been in cooler more than 4 hrs, PIC voluntarily disposed of these foods. A few foods prepped 1 hr earlier that were still 45 degrees (raw chicken, cooked chicken, and noodles) were moved to walk in cooler to chill. Temp on cooler turned down but prep cooler would not recover by end of inspection still reading 53-58 degrees. PIC will use ice baths for a few items and keep most TCS items in walk in cooler. Have cooler serviced ASAP. Air conditioning in kitchen not working properly, may be contributing to cooler problems. Air temp in kitchen approx. 88 degrees. Will follow up that cooler is working. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Protect food from contamination. Observed collander of raw chicken stored in 3 comp sink next to dirty dishes in adjacent sink and sitting on top of a used dish sponge. CDI- Chicken moved to a clean prep sink and thoroughly washed the chicken, sponge disposed of, 3 comp sink washed and sanitized to be used for ware washing. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water handle at one of the 3 comp sink's faucet is broken, hot water not available. CDI- Wash, rinse, and sanitizing order at sink changed to use other working hot water faucet. Have broken faucet repaired ASAP.
4-603.16 Rinsing Procedures - C Observed worker not properly rinsing dishes, worker would wash then sanitize, with no distinct rinse step. CDI- 3 comp sink set up properly for wash, rinse, and sanitizing. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Handle on hot water faucet at 3 comp sink is broken, needs repair. Will follow up that faucet handle is repaired. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-402.13 Maintain sanitary sewage system.-P Slow draining floor drain under prep sink nearly overflowing, needs repair to properly drain and prevent potential back up onto kitchen floor. Will follow up that drain has been serviced. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed
employee foods co-mingled with restaurant food on shelves in walk in cooler including employees personal raw fish stored above restaurant RTE foods. Store personal items separate to prevent potential contamination. Raw fish removed.
GENERAL COMMENT: Will follow up to verify corrections of violations: 13, 20, 49 and 50 within 10 days. Call main office at 980-314-1643 for re-inspection. |