| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. No one on site certified during inspection.2-101.11 Assignment - PF. Permit holder shall designate person in charge at all times during operation. Observed no person in charge during inspection. CDI owner arrived while typing inspection. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
Yes |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. Observed no person in charge during inspection and employees stated they have no received training on documentation. CDI owner arrived while typing inspection and provided employee health policy. EHS explained all employees must receive training on employee health policy. Verification on 8/1/14 to ensure employees understand employee health policy. REPEAT VIOLATION. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment, and utensils. Observed one employee beverage in an open container. CDI drink was discarded. REPEAT VIOLATION |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed raw chicken stored above ready-to-eat chicken wings. Corrected by rearranging foods |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Chicken and chicken wings placed in walk-in 3.5 hours before in deep plastic covered container. Temperature at 83F. CDI items placed in shallow metal container and placed in freezer to rapidly cool. Observed chicken and noodles prepared and placed directly in cold holding unit to cool. CDI items placed in walk-in to cool. Operator must implement noncontinuous cooking documentation. Verification on 8/1/14. REPEAT VIOLATION. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Egg rolls under nonNSF heat light at 107F. Items were voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed eggs, bok choy, cabbage, pork, beef, chicken and noodles above 45F. CDI items voluntarily discarded. Cooler not maintaining temperature below 45F. Verification required on 8/1/14. REPEAT VIOLATION. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. Verification required on 8/1/14. REPEAT VIOLATION. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods throughout facility were cooled using deep plastics covered containers. Attempting to cool TCS foods in cold holding unit. Operator must obtain shallow metal pans to aid in proper cooling procedures. Verification on 8/1/14. REPEAT VIOLATION. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers and bottles unlabeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed chili sauce container stored on the floor.3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected from miscellaneous sources of contamination. Observed nonfood contact surfaces of containers stored directly on stored on uncovered food in prep coolers. CDI items removed. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 Maintenance-Fingernails - PF. Employees shall keep their finger nails maintained. Observed kitchen employee with debris under long nails. CDI owner instructed employee to wash hands thoroughly.2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear an effective hair restraint. Upon entry to facility, 2 food employees were not wearing hair restraints. CDI employees immediately donned hair restraints. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure ice scoops are stored with handle out of product. Ice scoop handle in ice. CDI- scoop was moved. Ensure scoops with handles are used for dry goods, rice and sauces and are stored with handle out of product. Bowls were used to dispense cooked rice, sauces and dry goods. CDI- bowls were removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be made of non corrosive, non absorbent, smooth material. Observed rusted shelves in several reach-in coolers and freezers.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed split gaskets on prep cooler and 2 reach-in freezer.4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed 2 household freezers.4-501.12 Cutting Surfaces - C. Once cutting surfaces become scored or pitted, they shall be replaced or resurfaced. Observed several deeply scored cutting boards. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food debris in flip top ledge and gaskets or prep reach-in coolers. Observed shelves in walk-in cooler soiled with food and microbial growth. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Facility shall be cleaned as often as necessary. Observed food debris on floor and under equipment throughout facility. Entire facility in need of thorough cleaning.6-101.11 Surface Characteristics-Indoor Areas - C. Floors, walls and ceiling shall be smooth and easily cleanable. Observed floor and wall coving cracked/missing in several areas. Repair/Replace floor. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
Yes |
6-202.11 Light Bulbs, Protective Shielding - C. Light bulbs shall be shatter-resistant or otherwise covered. Observed bulbs used for hot holding device not shatter resistant. Verification on 8/1/14. |