| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
Facility must have an employee health policy in compliance with the rules. No employee health policy in place. Direction was provided and handout in English and Chinese was left. Verification required. Repeat. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Employee beverages must be handled to prevent contamination. Observed Lactaid stored over foods in walkin cooler and opened can of soda in the prep cooler. Staff moved both to designated area. Repeat. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
/. Hand sinks shall be stocked with soap at all times. Front handsink was out of soap. Verification required as no refills were on site. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
Cans of food shall not be dented at edges. Observed 4 cans of water chestnuts severly dented. 2 cans were dented at seal. Moved these away from other cans and advised to return to vendor or discard. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
Store foods to prevent contamination. Observed open and poorly wrapped containers of raw beef stored over fish, raw chicken stored over dumplings in walkin freezer. Securely cover items in walkin freezer to prevent contamination and rearrange foods according to cook temperature. Observed food stored directly in contact of used cardboard containers. Raw beef skewers were stored in a Fortune Cookie box and raw fish stored in pork tenderloin box. Verification required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Foods requiring cold storage shall be held at 45F or lower. Observed 2 containers of cabbage sitting out at 45-57F. Staff moved to walkin cooler. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
Facility must date mark ready to eat potentially hazardous foods included cooked and cooled foods which are held over 24 hours. Egg rolls, sweat and sour chicken and tofu are some of the items that need to be date marked as they are held up to 3 days. Mark items with the day they are prepared or opened. Verification required. Repeat. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Once foods hit 135F they must be quickly cooled using approved methods. Observed container of fried chicken sitting on the counter cooling after being cooked. The chicken temped at 104F. Staff moved to walkin cooler to quickly cool. Repeat. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
A thin diameter probe thermometer is required for measuring thin masses. Observed on large probe dial thermometer on site. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
All dry goods shall be labeled with common name. Observed flour and sugar and baking powder without labels. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Food shall be stored off the floor. Observed 2 sauce containers stored on the floor. Staff moved to shelving. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Store wiping cloths in sanitizer between uses. Observed 1 wet cloth on the wok line. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Use approved food containers. Observed No. 10 cans being used for storage of multiple items including scallops and mushrooms. Discontinue using these cans. They must be thrown away after first use.Cutting surfaces shall be in good repair. Observed cutting board deeply etched. Replace. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be kept clean. Observed buildup on shelving throughout. Clean. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be in good repair and kept clean. Clean under wok line. Replace damaged ceiling tiles. Clean wall next to dry storage. Repair screen door where screening is ripped. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Increase lighting in walkin cooler to 10 foot candles. |