| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified employee on site during inspection. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Employees shall not use bare hands to contact ready to eat foods. (3-301.11) Observed employee handle head of lettuce with bare hands. CDI-food discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw shrimp stored over cooked meat. CDI-rearranged. REPEAT.Properly store foods to prevent contamination. (3-304.11) Observed head of lettuce stored in direct contact with shelving. Observed foods stored in direct contact with grocery bags that are not approved as food contact surface. Observed food sitting on drainboard uncovered and underneath soap and towel dispenser that could be subject to splash contamination. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on slicer and microbial build up on ice machine. CDI-cleaning started on both.Sanitizer shall be at correct strength. (4-501.114) Observed chlorine sanitizer in bottle not registering on test strip. CDI-sanitizer remade to correct concentration. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Store TCS food hot at 135F or above. (3-501.16) Observed cooked noodles stored at 113F. CDI-noodles reheated to 165F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark ready to eat, refrigerated, TCS foods held longer than 24 hours and no more than 7 days. (3-501.17) Observed items such as egg rolls, cooked chicken, and beef stock stored in cooler leftover and without any date labels. CDI-labeled. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
Consumer advisory needed for raw or undercooked animal products. (3-603.11) Observed some items on the menu such as raw/undercooked beef that needs a consumer advisory. Items should be asterisked to a footnote with sample statement containing disclosure and reminder. Example: " *These items served raw or undercooked. Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness." |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly store toxic chemicals. (7-201.11) Observed can of WD40 and bottle of Febreze stored with dry food products. CDI-moved. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Use proper cooling methods. (3-501.15) Observed items cooling unattended throughout kitchen such as meatballs, boiled chicken, and beef. All items under 135F and no active cooling taking place. According to PIC, all items cooked less than an hour prior and therefore met cooling parameters. Once product reaches 135F active cooling must take place in the form of mechanical refrigeration or ice baths. CDI-all items put into cooler. REPEAT. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
Food employees shall wear hair restraints. (2-402.11) Observed employees preparing food without hair restraints. REPEAT |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Single service articles may not be reused. (4-502.13) Observed cooked chicken stored in bags that were previously used to hold cooked rice noodles. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-601.11) Cleaning needed on all equipment surfaces and handles throughout kitchen. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Physical facilities shall be cleaned as often as necessary to keep clean. (6-501.12) Cleaning needed throughout kitchen. Observed large amount of crumbs and food debris behind equipment. Facility needs to reduce clutter to prevent pest harborages. REPEAT.Do not remove or obstruct grade card. To request a re-inspection. Call 704-336-5100. |