| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee
open employee drinks stored above food in fridge units. CDI - explained proper storage of employee drinks and drinks were discarded.. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork buns that are prepared and then left out for nearly 2 hrs at a time at 75 degrees while awaiting heating for hot holding. PIC said they need to stay at room temperature for the flour buns to rise properly. PIC will use TPHC for pork buns to leave them out at room temperature up to 4 hrs. Emailed PIC a TPHC application. |
|
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 no date marking in use for items in fridges and walk in cooler, observed cooked ground pork, various TCS sauces, rice, and other various cooked TCS foods. CDI- Items disposed of or properly date marked by PIC. |
|
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
TPHC in use to hold roasted ducks. Observed two ducks saved and frozen in walk in freezer after being held by TPHC the day before. Observed cooked duck innards and giblets being stored in walk in cooler from ducks held with TPHC. These items must be disposed of when the 4 hr time is up, they cannot be saved. CDI- Ducks and duck giblets disposed of. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 house made soy sauce made with cooked TPHC onions that was cooling in very large and covered pot at 75 degrees for approx. 30 min and not likely to meet cooling requirements without proper cooling methods. CDI- Sauce moved to several shallow pans and left uncovered. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources. Observed ammonium carbonate powder containers re-used as food storage containers. CDI- PIC voluntarily disposed of all sauces stored in these chemical containers. |
|
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. Obseved dirty and dingy towels stored in kitchen.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not stored in sanitizer. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned cutting boards stored on floor on their side, observed cleaned pots stored on floor. PIC had all these items re-washed. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed cracked dry good container lids some fixed with tape. - Observed split gaskets on 2 reach in coolers and on the walk in freezer door.
Replace gaskets.
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. Observed chemical storage container that held ammonium carbonate powder re-used as a food container. CDI- Containers disposed of. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed
cleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves, build up on wok station etc. More general cleaning needed
throughout the facility. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 walk in cooler door with broken tile, peeling vinyl, and some general damage. Observed a few ceilings with some damage thoughout facility
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 walls and ceilings throughout facility needing better cleaning.
GENERAL COMMENT: Call 704-336-5100 Ext 2 to request a re-inspection
FAX 704-494-3351 Attn: Puong |