| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed child in prep area of kitchen. CDI by instruction, child left facility. |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only.-P Observed customer bring bag of ice in facility, PIC took ice from customer and placed in reach-in freezer to be offered in customer drinks. CDI ice discarded. |
|
14
|
3
|
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 slicer stored as clean with food residue. CDI slicer was broken down and properly washed. REPEAT VIOLATION.
4-702.11 Before Use After Cleaning - P Observed no sanitizer prepared. CDI PIC prepared sanitizer spray bottle, tested at proper concentration. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
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 noodles on 3 baking pans cooling on speed rack out of temperature control. See temperature chart for temperature observations. CDI noodles were placed in walk-in cooler to rapidly cool. Noodles were 72F within 10 minutes. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large tub of chicken and 2 pans of egg rolls stored out of temperature control. CDI items were placed in walk-in cooler to rapidly cool. EHS explained proper holding procedures. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of beef, 3 pans of noodles, cabbage and large container of chicken above 45F. See temperature chart for temperature observations. CDI items were placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED. |
|
21
|
1.50
|
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 noodles, tofu, chicken, pork and egg rolls in walk-in cooler not date marked. CDI items labeled. REPEAT VIOLATION. VERIFICATION REQUIRED. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 3 baking pans of noodles cooling at room temperature. CDI noodles placed in walk-in cooler to rapidly cool. Observed beef cooling tightly covered in walk-in cooler.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed beef cooling in flip top cooler. CDI beef moved to walk-in cooler to rapidly cool. |
|
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 flies throughout entire facility. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 chicken stored on floor in freezer. Observed sauce stored on floor in walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table and under cuttingboards. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 bowls used as scoops in several bulk dry good containers. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Ob. . . served container used for egg rolls lined with paper.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household pressure cooker and milk shake maker.
4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment and under tables throughout facility.
4-502.11(A) Maintain utensils in good repair. Observed pot used as scoop in dry goods container with tape wrapped around.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment soiled throughout facility; shelves, handles, lids and gaskets. ENTIRE FACILITY IN NEED OF DEEP CLEANING. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls throughout facility collecting food residue. FACILITY IN NEED OF DEEP CLEANING. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed ventilation system above wok collecting heavy gease residue. |