| 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 several employee drinks stored on prep surfaces throughout kitchen upon arrival for inspection. CDI: Food employees relocated drinks to approved areas. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush and yellow glove in at hand sink at front entrance to kitchen. Observed large roll of plastic wrap stored in hand sink at back of kitchen. CDI: Front and back hand sinks cleared of items limiting access. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked sesame chicken cooling in large plastic bus tubs on drain boards of prep sinks soiled with raw chicken pieces and juice. CDI: Food employee moved cooked chicken to clean bus tub for cooling inside walk-in cooler and W/R/S prep sink and drain board. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food splash inside microwave above small make table. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture being held above 41F on spice cart. PIC stated product placed out @12pm. CDI: PIC placed garlic oil mixture on TPHC. Time stamp created and paperwork filled out during inspection. REPEAT VIOLATION. |
|
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 chlorine sanitizer in spray bottles with a concentration on 200ppm. CDI: PIC remade sanitizer solution. Concentration now reads 100ppm.
7-206.12 Rodent Bait Stations - P Observed rodent bait station stored on prep table next to raw shrimp and soy sauce packets. PIC stated pest company instructed facility to place on tables. CDI: Education provided and PIC relocated bait station to floor beneath prep table. |
|
31
|
0
|
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 Observed sesame chicken cooling on drain boards of prep sink and dry storage shelving. Chicken temperatures ranged from 96F-120F. PIC stated product prepared @2:15pm. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
GENERAL COMMENT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed no pests today, but PIC stated facility has been having roach issues. PIC stated building owners treated entire facility outside and in vacant suites causing roaches to travel. Pest control coming monthly. Facility contracts with Dodson Pest Control. Visits monthly. EHS recommended pest control more frequent than monthly until issues resolved. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three large insert pans of sesame sauce being stored on shelf with no lids under where raw shrimp being prepared. CDI: Education provided, PIC placed lids on product, and moved product to walk-in cooler. Observed three boxes of raw chicken stored on floor at prep sinks. CDI: Food employee placed chicken boxes on plastic crates. REPEAT VIOLATION. |
|
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 several wiping cloths stored on food prep/food contact surfaces throughout facility. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large base cove tile missing at floor to wall junction under wok. EHS recommended sealing due to facility having pest issues recently. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several jackets belonging to food employees stored in contact with food and dry goods throughout facility. CDI: PIC relocated all jackets to approved location. |