| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed lack of Active Managerial Control in regards to temperture controls, cooling methods, equipment & utensil cleaning procedures. CDI: Education and temperature logs to PIC. |
|
14
|
0
|
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 Observed seveeral knives and meat grinder stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup on white catch plate inside ice machine. CDI: PIC W/R/S catch plate. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed several TCS foods in small make table and walk-in cooler being held above 41F prepared on 01/28/21. Due to improper cooling methods, foods did not meet 41F within 6 hours. CDI: Education provided and PIC voluntarily discarded all products. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw eggs being held above 41F on spice cart. CDI: PIC voluntarily discarded product. Facility using TPHC going forward. Observed various TCS foods in small make table, large make table, and walk-in cooler being held above 41F. All three units with ambient air temperatures of 45F, 53F, and 39F. Foods have various prep dates. Raw meat products below 45F placed on ice to rapid cool. Repairman arrived during inspection. PIC voluntarily discarded all TCS foods. PIC declined product disposition sheet. Facility voluntarily closed until all units correctly working. PIC is to contact EHS when units have been repaired to receive clearance to resume operation. EHS will return Monday, 02/01/21 to verify units holding temperature. VERIFICATION REQUIRED. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed can of Raid Ant Killer labeled for residential use only in chemical storage area. CDI: PIC voluntarily discarded pest spray.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer @ 0ppm. CDI: PIC remade sanitizer solution. |
|
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 two large insert pans of noodles and one large insert pan of chicken cooling inside walk-in cooler covered in plastic wrap. CDI: Education provided and food employee moved products to step-in freezer for rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp being thawed on drain board of prep sink. EHS had to request food employee place shrimp under cold running water several times throughout inspection. CDI: Education provided and food employee placed shrimp under cold running water in ice bath. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 MSG and sugar with no labels stored on spice cart. CDI: PIC provided labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can of chilis in dry storage with cans in good condition. CDI: PIC removed can from service.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wonton noodles stored in large plastic bus tub with no lid. CDI: PIC covered product with plastic wrap. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Obseved sanitizer towels stored on make table cutting boards. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 two butchers knives stored inside insert pan on top of make table. CDI: Education provided, PIC sent knives to be W/R/S. PIC opted to clean knives after each use and store in cool, dry place. Observed two ladles for rice stored inside round insert pan beside rice holders. CDI: Education provided, PIC sent knives to be W/R/S. PIC opted to place scoops in product going forward. |
|
45
|
0
|
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. Observed small make table, large make table, and walk-in cooler with ambient air temperatures of 45F, 53F, and 39F. PIC voluntarily closed facility until units repaired. Repairman arrive during inspection. See violation #20 for more details. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed food employee use 1-vat vegetable prep sink for raw chicken prep, not W/R/S sink, then W/R/S soiled meat grinder in sink. CDI: Education provided and food employee sent meat grinder to be W/R/S at 3-vat sink. Observed food employee W/R/S soiled knives in sanitize compartment of 3-vat sink. CDI: Education provided and food employee W/R/S knives using all 3-vats. Observed food employees using old 1-vat sink w/ spray nozzle for W/R/S of equipment and utenils. CDI: Education provided and PIC sent equipment and utensils to be W/R/S at 3-vat sink. |