| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 - 0 pts - Detailed cleaning needed in storage containers of egg roll holder and bins. Ensure that containers are washed, rinsed, and sanitized after every batch or use. CDI- Some containers placed to be rewashed. PIC will rewash containers after product is removed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Chicken and dumplings stored at room temperature. Discontinue leaving product out at room temperature during lunch rushes. CDI- Product discarded.
Please keep in mind that although product may be cooked again in cannot remain in temperature danger zone. All product must be at least 135F or above. |
|
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 - Lo mein noodles (55F), chicken in pot (58F), dumplings, and rice (49F) were all out of temperature requirements. Lunch rush is not an acceptable excuse for leaving food out at room temperature. If establishment wants to leave food out at room temperature they must use time procedures. All foods must always be at 45F or below when in storage. All food was prepared today before lunch according to PIC. CDI- Product placed in walk in cooler for rapid cooling. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 - Spring rolls, ribs, portioned pieces of ribs, garlic and oil, and egg rolls were not dated. CDI- All product dated.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Garlic and oil (11/6) and chicken (11/02) were out of date compliance. CDI- Product discarded. |
|
31
|
0
|
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 - 0 pts - Chicken wings cooked before lunch left out during lunch for rush. Ensure that wings are being actively cooled after it reaches 135F to ensure 70 F is reached within 2 hours. Wings cannot be left out due to lunch rush. Monitor cooling methods. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. - 0 pts - Observed employee food stored throughout the establishment. Employee foods stored in containers that are in use for establishment. Observed kimchi for employees stored in walk in cooler. All employee foods shall be stored in a manner to prevent contamination and should not be stored in containers used for establishment. Please keep in mind that all food for restaurant services shall be protected at all times. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed broccoli being cut without being washed. Violation has been noted previous and thoroughly discussed with PIC. All fruits and vegetables shall be washed prior to cutting. Once washed vegetables shall be placed in clean containers and cut. Vegetables should not be placed in cardboard boxes for storage after they have been washed and/or cut. |
|
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. - 0pts - One scoop handle stored in direct contact with ingredient. |
|
45
|
2
|
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. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard. /
Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken containers. |
|
47
|
0.50
|
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. - Cleaning needed on door handles of reach in units and shelving in walk in coolers. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - Repeat - Covered receptacle needed in women's restroom. |
|
53
|
0.50
|
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.
6-502.12 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. - Repeat -
Walls: Remove the caulk from prep sinks and replace with fresh caulk.
Floors: Cleaning needed in walk in cooler floors. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
54 6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is 0 FC. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler. |