| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection, PIC arrive 40 mins later. PIC explained these are new employees and is in the process of training. Employees have no clear knowledge of safe food handling. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed 2 different food employees wash hands at the prep sink. CDI-EHS called a translator and they both washed at the handsink. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate 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 Observed food employe dip their bare finger in soy sauce, then go dump the sauce in a mixture that they were going to cook with. CDI-EHS made employee discard sauce. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw beef and a mop cart stored in front making it difficult to get to sink. EHS moved items and noticed cigarette ashes in the handsink. CDI-EHS explained there is no smoking in kitchens and ashes are not allowed in the handsink.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink. EHS provided sign. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw pork in the WIC.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over RTE in the WIC. Observed raw beef over RTE chicken in the prep unit.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE washed vegetables in the WIC.
CDI-PIC changed storage order for all items. Unwashed went on below washed, and storage over was RTE, pork/beef, chicken on the bottom.
VR REQUIRED 10/18/2020. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-702.11 Before Use After Cleaning - P Observed large pan that had raw chicken they were prepping in it, be washed, then no sanitization afterwards. CDI-After PIC arrived food employee rinsed pan in bleach water. VR REQUIRED 10/18/2020. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of fried chicken, eggrolls sitting at room temp next to the grill. PIC stated they were made at 12:30 and they go through them in 3hrs and only bring out enough that they will use. Observed garlic in oil at 78F by the grill. Food employee said it was there since 9:30am. CDI-EHS explained items either need to be on time (EHS does not feel confident they can do this safely) or needs to be placed in cold holding after cooking. PIC put in WIC, and voluntarily discarded garlic. VR REQUIRED 10/18/2020. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 no datemarking throughout entire facility, not one datemark. CDI-PIC explained most things are fresh and datemarked everything that was from yesterday that will not be used today. VR REQUIRED 10/18/2020. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 containers of fried chicken, eggrolls sitting at room temp next to the grill. PIC stated they were made at 12:30 and they go through them in 3hrs and only bring out enough that they will use. CDI-EHS explained items either need to be on time (EHS does not feel confident they can do this safely) or needs to be placed in cold holding after cooking. PIC placed food in WIC and 1 employee placed in a prep unit, EHS corrected action and placed food in the WIC. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 3 large bins of flour and other seasonings with no label. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.
6-202.15 Outer Openings, Protected - C The back door to the facility was cracked allowing for pest entry. |
|
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 egg rolls sitting in metal bins-not approved for food contact surfaces-and bin was soiled. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mushrooms in the prep unit to be used. PIC explaiend they do not wash because their food is cooked in boiling water or fried. EHS said they still need to wash vegetables before use to decrease the hazards of contamination. |
|
43
|
0
|
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 and at least 6 inches off the floor. Observed phone sitting on top of single use wrappers. CDI-EHS moved phone and washed hands. |
|
45
|
0
|
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 handle of rice cooker broken. Observed rusted shelves on the bottom of prep units, and hanging shelves. REPEAT. |
|
47
|
0
|
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 shelves throughout facility in need of cleaning and with food build-up. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste build-up on the floor around the dumpster. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 broken floor tiles in the kitchen area near the 3-comp.
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 drains with food build-up, needs to remain clean.
REPEAT. |