| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed the two flip tops cold holding above 45F. Observed several cockroaches in different life stages. Observed issues with hand washing. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed food employees were not informed of the responsibility to report required symptoms, illness and exposure. Observed
language barrier between PIC and food employees. EHS provided Spanish and mandarin employee health posters and templates. There must be active managerial control in the form of managers on every shift who can communicate well with all employees. VR |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry
without re-contaminating hands. -P Observed food employees re-contaminate hands by closing faucet without using barrier. CDI, food employees corrected by instruction and washed hands without re-contaminating. |
|
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 raw shrimp stored above ready to eat foods. CDI,
items switched to have condiments stored above raw shrimp. Observed raw eggs stored above ready to eat sauces. CDI, raw eggs moved under ready to eat sauces.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed, ready to eat produce. CDI, unwashed produce stored below ready to eat/washed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine
with dark build up on food contact surfaces. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in flip tops holding foods above 45F. See
Chart. PIC stated foods were placed in flip top unit and under counter at 10:30am. CDI, items placed in TPHC for remainder of time (1 hour). Technician was called. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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
cooked pork in walk in cooler with no date mark. PIC stated pork was cooked on 6/14. CDI, pork was labeled with date of
preparation. |
|
22
|
1
|
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 cooked chicken marked with beginning and end time while on TPHC. PIC did not produce written TPHC procedures. CDI, template was provided and filled out during inspection. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing on prep surface near 3 comp sink, out of temperature
control. Chicken placed in walk in cooler. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermometers positioned at the coldest part of the cooler, in the back. Ensure air thermometers are placed at the warmest part of cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed
working containers at cook line without identifying label. |
|
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 several cockroaches at different life stages
throughout the establishment. PIC stated establishment is treated once per month. Increase of treatment is recommended if
infestation is not under control. Also observed flies in facility. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
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 food
stored on the floor in walk in cooler and freezer. |
|
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 wet wiping cloths stored on counters throughout
establishment. Observed wet cloth used under cutting boards for traction. Must have cleanable non absorbant item to hold cutting boad in place. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 cleaver stored at crevice of two units. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of containers. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed
single service to go boxes stored on the floor. Observed single service to go containers stored on a visibly dirty counter. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed can openers not ANSI certified. **4-501.11 Maintain equipment in good repair. Observed storage barrels with broken edges. Observed 2 flip top coolers not able to hold food temperatures below 45F. **4-101.15 Galvanized Metal, Use Limitation - P Observed can openers made of galvanized metal. Observed rusted shelving throughout establishment. Do not paint. Replace or have professionally epoxy dipped. **4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts, no longer cleanable. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout
establishment with heavy dark build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids
and open sliding doors. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable
Observed FRP above 3 comp sink with holes. Observed floors in walk in cooler uneven, when walking panels move up and down
allowing food crumbs to accumulate in crevice. **6-501.12 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 in need of cleaning specially under and around equipment. **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 floors in walk in
cooler uneven, when walk ing penals move up and down. Observed panel near door detached. |