| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of managerial knowledge regarding washing/rinsing/sanitizing process or procedures and unabale to describe Employee Health Policy (see also below). Also observed no understanding of several violations/corrective actions until informed by inspector. Manager has valid Servsafe certificate, but compliance visit will be conducted to ensure usable understanding of processes and safe practices are utilized and managed. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Observed, when asked about Employee Health Policy, PIC was unable to discuss symptoms or diseases transmissable through food/reportable diseases per Food code. CDI: education provided by inspector and posters in necessary languages provided for employee education. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated; do not allow card board from raw duck containers to come into direct contact with food - discard these containers and do not re-use them for anything. Observed cardboard from raw duck box cut out and used for cover over bao buns in reach-in; direct contact w/ food was observed. CDI: buns voluntarily discarded.
Observed unidentifiable honey substance and pan of grease-like substance left in proofer (not turned on). CDI: items were voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Store raw eggs below/away from ready-to-eat items such as hot dogs and flour - P Observed these items stored below raw eggs in reach-in. CDI: Items moved away from under the raw eggs. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
4-501.114 Use effective method for washing, rinsing and sanitizing equipment; must wash in 1st comp., rinse in 2nd and sanitize in 3rd - P Observed can opener with build-up and several greasy containers. CDI: moved to 3-comp. sink for processing. Observed employee, asked to w/r/san cutting board only rinse with hose. CDI: intervention from inspector; instruction for filling sink and processing properly - cutting board then properly w/r/san.
4-602.11 Clean/sanitize in use equipment and utensils at least every 4 hours. Observed utensils and cutting boards in use and told washing frequency is every day. CDI: inspector provided instruction to clean/san at least every 4 hours |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
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 bao buns with rte filling and hard boiled eggs without date label. Repeat. Return visit needed in 10 days |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed toxic bleach/water solution labeled and stored as in use sanitizer. CDI: diluted solution to 100ppm bleach water |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Thaw frozen ducks in sink w/ cold, running water or in refrigerator. Observed ducks thawing in 3-comp w/ no running water. CDI: ducks taken to walk-in and only the amount of ducks left w/ running, cold water in middle comp |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (spices, salts). Observed no labels on bowls of spices. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects. Observed fruit flies, flies and roach presence. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Food service employees must wear hat, net or visor when preparing/handling food. Observed food employee with no hair restraint |
|
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 rice spoon (for employees) stored in standing water. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked tightly. CDI: items separated. Repeat |
|
43
|
0.50
|
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. Observed stacks of soiled take-out containers |
|
44
|
0
|
Gloves used properly |
Yes |
No
|
No |
3-304.15 (B)-(D) Ensure gloves are not contaminated when donned for use. Observed employee blow into gloves to open it; glove came in direct contact w/ face covering. CDI: intervention from inspector, instruction given and employee re-washed hands and donned new gloves. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
4-101.19 Nonfood-Contact Surfaces must be in good repair and easily cleanable. Observed crack in duck case glass and rusted equipment throughout; observed foam insullation around walk-in and many other surfaces that cannot be easily cleaned. All surfaces must be non-absorbant, also. Must replace bamboo steamers that are not easily cleanable. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold, cob webs, and or build up on surfaces and equipment throughout entirety of facility. Deep cleaning is needed throughout. Repeat |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device is needed between faucet and hose at can wash (because water is continually on w/ pistol grip spray hose. CDI: water turned off by inspector; instruction provided. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C
Observed floor tiles in need of re-grouting throughout (especially at sinks) and flooring and all surfaces in need of cleaning. Also, remove unused items throughout facility; observed great deal of unnecessary objects and impedaments to cleaning and pest control. Repeat |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, as in the case w/ the ducks. Observed unshielded bulbs.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed medications and personal items stored throughout. |