| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee can drink stored on shelf of prep table. CDI- Drink removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed employee rinsing hands at 3 comp sink above raw shrimp in prep. Hands are only to be washed in designated handsinks using proper handwash procedure. Employee corrected, washed hands with soap, water, and towels at handsink. Shrimp further washed.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee using phone while cooking food at wok. Personal phones are sources of contamination that employees need to properly wash hands after handling. CDI- Employee corrected, properly washed hands. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed PIC place a piece of chicken that had been temperature abused over 6 hrs and was intending to dispose of, into a tub of freshly cooked sesame chicken, potentially contaminating the tub of sesame chicken. CDI- PIC disposed of tub of potentially contaminated chicken. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above shrimp and raw chicken stored above thawing beef in walk in cooler. CDI- Food properly arranged by final cook temperature.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few foods being stored un-covered in walk in cooler, egg rolls and fried chicken. CDI- Food covered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of egg rolls at 60 degrees left out while waiting to be reheated, said to have been left out 30 minutes. CDI- Egg rolls moved to walk in cooler and observed at 45 degrees 1 hr later at end of inspection. |
|
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 5 gallon bucket of house made TCS brown sauce with cooked whole onions inside made 5 days ago not date marked in walk in cooler. Observed cream cheese mix made 5 days ago in walk in. CDI- PIC date marked brown sauce and cream cheese. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of un-known general cleaner mis-labled as "sanitizer". CDI- Bottles emptied, rinsed and filled with proper strength sanitizer. |
|
31
|
1
|
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 sesame chicken and egg rolls in food tubs cooling at room temperature with no cooling methods at 71 degrees for approx. 1 hr. CDI- Foods moved to walk in cooler to chill to 45 in then next 5 hrs. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies around 3 compartment sink, landing on clean dishes. Have area treated for flies ASAP. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Stand up cooler observed holding at 50, needs repair, will follow up that cooler is working, PIC was in process of disposing of TCS foods inside at start of inspection. |
|
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 gaskets on prep coolers, shelving of tables, outsides of food tubs, rolling rack mold build up and stationary rack build up in walk in cooler, all needing better significant cleaning. |
|
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. Several areas of walls need better cleaning on cook line. Ceiling of walk in cooler needs cleaning of dust build up.
GENERAL COMMENT: Call 980-314-1643 to request a re-inspection |