| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
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 cook crack raw egg with bare hand then rinse egg residue off of fingers in hand sink but not follow full handwash procedure.
2-301.14 Wash hands after activities that contaminate them. -P Observed cook do various tasks including handle raw meat with bare hands and leave prep area to handle items in walk in cooler and dish area then return to prepare food at wok area with no hand washing.
RETURN VISIT in within 10 days to observe handwashing procedures. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No towels available at either kitchen hand sink at beginning of inspection. CDI - manager replaced towels at both hand sinks. |
|
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 rice and sweet and sour chicken cooked previous night cooling in walk in at 44f. CDI - manager discarded both items. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front line cooler with all products holding at 47-49f. Ambient air temperature of reach in 47f. Manager adjusted thermostat but unit temperature remained elevated. Items removed from unit and either discarded if TCS or moved to alternate cooler. Manager to call for service. RETURN VISIT required within 10 days to ensure cooler holding foods at 41f or lower. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed spray bottle chemical with no identification at dish area. CDI - manager replaced label |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 rice and sweet sour chicken cooling in walk in deep plastic tubs tightly covered with plastic wrap. CDI - items discarded. REPEAT - CONTINUED VIOLATIONS WITH COOLING PROCEDURES MAY RESULT IN PERMIT ACTION. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Ants observed trailing under back screen door into kitchen. Back door with large gap at threshold allowing pest entry needs repair. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - C No hair restraint work by either employee preparing food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer used to with wiping cloths to wipe down kitchen surfaces at with 0ppm cl concentration. CDI - manager corrected to proper concentration. |
|
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 damaged prep table shelf being supported off of floor by a can. Shelf for seasonings at wok area being supported by plastic soda crate turned on its side and stacked pieces of absorbent wood. Observed hole in walk in freezer line dripping liquid needs repair. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on shelving and equipment around wok area. Dripping greasy buildup present on hood over woks. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Leak in plumbing line near beverage area with standing water present on floor accumulating in grout lines and running into restroom. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cigarettes, cell phone and keys on prep table in kitchen. Provide an area for the storage of employees items. REPEAT |