| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
Yes |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils, employees may not eat or drink in areas that are exposed to food or single service utensils, unwrapped food, or clean equipment. Observed employee drink cups stored in the prep area, also observed employees drinking out of said cups during the inspection. Multiple repeat violation, verification visit required by 5/29/16. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple instances of employees not washing hands between glove uses. Whenever employees change gloves/tasks they must wash their hands before putting on another set of gloves. There is no way to remove the gloves in a manner that would preclude the washing of hands. If employees handle a raw food product and then wish to switch a different task, the gloves must be removed and the hands must be washed. EHS instructed PIC to inform employees to wash their hands multiple times during inspection, verification that proper handwashing procedure is being followed required by 5/29/16. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
Yes |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed multiple instances of employees reaching into containers of broccoli, cabbage, pre-cooked chicken, and other items with their bare hands. Items will be subsequently heated above 165F, but barehand contact with the product should be minimized. Facility should use tongs and other items, or gloved hands to handle such items. Verification that glove use or tong use has improved, or that other methods of reducing bare hand contact are being utilized is required by 5/29/16. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat crab rangoon in the front flip top cooler. Observed raw pork over vermicelli and other noodles in the front display cooler. Observed raw pork stored over various containers of sauces in the walk in cooler. Insure that raw animal foods are stored in correct food storage order, food storage order chart emailed to PIC.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce such as heads of cabbage and carrots stored over cut/prepared vegetables and sauces in the walk in cooler. Raw produce should not be stored over ready to eat items Insure that proper storage order is observed .
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed items in the freezer stored uncovered, in plastic bags open to the ambient environment. Insure that items in storage are covered and protected with wrapping, packaging or lids.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed stick of butter stored in contact with cardboard packaging in the front small reach in cooler. Insure that items are stored wrapped, packaged, or in containers, not in contact with racks or non-food contact surfaces.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees not changing gloves after handling raw product or in between tasks. Gloves must be changed when tasks are changed, and hands must be washed.
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in the walk in cooler. Insure chicken is kept on the lower shelves of the cooler. CDI by PIC moving item. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple bus tubs stored with food and sticker residue on the outside surfaces, while stacked over the three compartment sink. Observed Non-NSF can opener covered in rust and food debris in storage. Insure that items are thoroughly cleaned before storage, and that no debris from stickers or food is left after the wash/rinse/sanitize process.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tongs stored in raw chicken and beef in the front prep cooler with dried food debris on the upper surfaces. PIC stated that tongs are cleaned every 2 days. Insure that tongs are cleaned every 4 hours. CDI by PIC replacing tongs with clean tongs. • |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items cooked and then left hot holding over top of the grill, items observed at 118-128F. Items stored in this manner are not capable of hot holding at above 135F in that area. Insure items are either kept on the grill surface or are immediately served after cooking. CDI by employee reheating items |
|
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 Facility cooks then freezes multiple food products such as ribs and chicken. These items must be date marked for date of preparation. When items are thawed, items should be marked with the date that they are thawed if they are kept for more than 24 hours. Items observed in the freezer were datemarked for date of preparation by PIC. Verification that datemarking procedures are being followed on such items required by 5/29/15 |
|
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 employees cooking chicken for TPHC procedures, but employees were not marking the container of food for the time of preparation, but had datemarked the items for 5/20/16. Verification of proper TPHC marking required by 5/29/16. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
Yes |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser bottle unlabelled. CDI by PIC labelling sprayer. Insure chemicals are labelled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 200ppm chlorine. Spray bottle diluted by PIC. Insure bottles are checked for proper strength when prepared, and throughout the day. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
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 containers of dry goods throughout the facility unlabelled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open at various times during inspection. Back door should be closed when not in use to prevent insect/pest entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach in the bathroom light shield. |
|
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 items such as sauces and containers of broccoli less than 6 inches off the floor in the cooler. Items are on racks that are not high enough. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several dirty wiping cloths, facility uses cloths to hold utensil handles while cooking. Items become wet and dirty in this process. Facility must either rotate out cloths at a frequency to preclude this dirt/moisture build up, or facility could acquire alternate items such as rubber holders and disuse rag use. |
|
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 scoops stored inside product in the bulk dry good containers. Insure that scoop handles are kept outside of the product. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed oil bottle cut in half being used for a scoop. Observed gallon water jugs being reused for tea jugs. Observed interior pot of several rice cookers peeling and deeply scratched, items must be discarded or repaired in an approved manner.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified food containers in the walk in cooler, and a non-certified can opener.
4-501.11 Maintain equipment in good repair. Observed broken gasket on the front prep cooler. |
|
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. Non food contact surfaces such as the sides of equipment, tables and gaskets collecting large amount of debris. Items should be regularly cleaned to prevent build up. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed direct piping to the sewer system on the prep and three compartment sink. Verificaiton of indirect piping on these sinks required by 5/29/16 |
|
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 grease build up around kitchen areas, floors and walls should be cleaned regularly to prevent build up.
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 damage to several wall areas in the front areas. Insure walls are kept in good repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as cell phones stored throughout prep area. Items should be kept separate from prep areas and customer items to prevent contamination. |