| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf
Observed no employee health policy with staff signatures at time of inspection. Poster on wall at hand sink. PIC stated all new staff within last week. CDI: Education provided and EHS emailed copy of EH policy to PIC via email. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf
Observed back hand sink blocked by stools, pots, and large fan. CDI: Hand sink made accessible. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed tabletop grinder and marinade machine stored as clean soiled with food waste. CDI: PIC sent items to be re-W/R/S. |
|
20
|
0
|
Proper cooling time & 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 41F. -P
Observed noodles in walk-in cooler and chicken in make table cooling at rates too slow to meet cooling parameters. PIC stated noodles prepared @11:30am and chicken prepared @11am. CDI: PIC uncovered noodles and placed chicken in walk-in cooler uncovered for rapid cooling (noodles 43F and chicken 60F in 10 minutes). |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17(D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C).
Observed no date labels on prepared products throughout kitchen. PIC stated product turnover is every 2-3 days. PIC stated all new staff within last week. CDI: Education provided and PIC provided date labels. REPEAT VIOLATION.
**Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection** |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf
Observed various foods held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps. |
|
33
|
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
Observed noodles in walk-in cooler cooling in deep insert pans covered with plastic wrap. CDI: PIC uncovered product for rapid cooling (43F in 10 minutes). Observed boiled chicken cooling in make table. Unit designed to cold hold, not cool. CDI: PIC moved product to walk-in cooler for rapid cooling (60F in 10 minutes). |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf
Observed chicken wings thawing in prep sink with no under cold running water but with no bowl/container for product. PIC stated product to be seasoned and fried within 30 min-1 hour for prep. CDI: Education provided. EHS recommended use of insert pan or large bowl for storing product. REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed moderate scoring and discoloration on cutting board at main make table. |