| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P PIC touched cooked shrimp with their bare hands after REHS told the PIC the shrimp was above cold holding parameters. Shrimp was discarded during the inspection. Ensure that a barrier such as a glove, utensils, or parchment paper is used when handling ready-to-eat foods. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked upon arrival to inspection. Trashcan was moved during the inspection to free access to hand washing sink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and a greasy film left attached to pans stored on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods recently prepared inside of prep unit such as cabbage and tofu at temperatures above cold holding parameters. Foods were moved to reach in unit to fully cool before placing back inside of prep unit. |
|
23
|
0
|
Proper date marking & 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 Foods kept for subsequent days shall be date marked for 7 days with the date prepared being the first day. Observed chicken wings and sweet and sour chicken that were prepared the day before without labels present. Foods were labeled during the inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles, both holding chemicals without label present. These items were labeled using a marker during the inspection. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 shrimp recently cooked stored inside of reach in unit with a tightly fitted lid. Shrimp was at 85F. Observed egg rolls out on the table at 75F. PIC stated he was waiting for food to initially cool before placing inside of walk in unit. REHS told PIC to begin cooling at 135F in an approved manner such as ice baths, rapid cooling equipment, and shallow pan with smaller portions. Lid was removed from shrimp and placed inside of reach in unit too cool foods at a faster rate. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required Pans shall be stored in a manner that allows them to effectively air dry. Observed pans wet stacked during the inspection. Food establishment shall implement pyramid stacking method to combat this issue. |
|
49
|
0.50
|
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 build up left attached to cooking equipment such hood vents, fryer sides,shelving and gasket channels. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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 throughout the facility in need of additional cleaning, mainly behind main wok equipment and walk in cooler. Walls needed additional cleaning inside of the can wash area. |
|
56
|
0
|
Meets ventilation & 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 cell phone stored on top of cutting board during the inspection. |