| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
COMMENT: Observed raw pork and raw chicken over raw seafood in the walk in cooler. Observed raw chicken and beef over egg plant and cabbage in the fry prep cooler. CDI. The PIC had food employees moved product to respective spaces. Half points will be deducted at next inspection if not maintained. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed pink buildup inside ice machine. Observed black buildup inside soda nozzles attached to drink machine. Informed PIC to clean and sanitize more often to prevent buildup. |
|
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 fried chicken cooling in the walk in cooler from 53F to 50F within 45 mins achieving a cooling rate of .07F/min. To achieve compliance, items cooling from 70F to 41F shall be cooled at a rate of .12F/min. CDI. Explained to PIC importance of cooling correctly to ensure food safety. PIC spread out chicken on a baking sheet uncovered and placed back into walk in to cool to 41F within time limit. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the following TCS foods above 41F (see temperature chart on page 2): beef, chicken, cut napa cabbage, tofu, lo mien, chopped lettuce, steamed broccoli and cooked pork. CDI. Beef, chicken, cut cabbage, lo mien, chopped lettuce, and steamed broccoli were allowed to be cooled to 41F on appropriate ice baths; tofu was placed in walk in cooler to cool to 41F until reuse and cooked pork was voluntarily discarded. Repeat; half points as no points at first inspection. I will return within ten (10) days to verify compliance of this violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 fried chicken cooling in the walk in in large bus tub. CDI. Chicken was spread out in shallow pan and placed back inside the walk in cooler to cool quickly to 41F. Do not cool foods in large bus tubs or in covered containers. Explained importance and different cooling methods to the PIC.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed wok prep cooler with an ambient temperature of 50F holding water in bottom of unit, table top cooler holding ambient of 45F, and back fry prep cooler left side not holding at 45F; due to the nature of the restaurant and needed refrigeration space, it is imperative that all three of these coolers are repaired to provide ambient temperatures low enough so that internal product temperature is maintained at 41F or below. I will return within ten (10) days to verify compliance of violation. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door wide open during inspection; observed gap at bottom and side of screened back door in kitchen and at bottom back door outside restroom. Provide a door sweep at both doors and protection of all sides of back screen door if it is to be utilized. Repeat. Half points as no points last inspection. |
|
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.
COMMENT: Observed scoop in flour and rice within the product. Keep scoop in food with handles out. |
|
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.
COMMENT: Observed torn gasket on right side door of the reach in freezer across from ice machine. Observed torn gasket on right side door of reach in cooler by prep table areas. Replace torn gaskets. |
|
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.
Observed dust debris buildup on black fan in dish washing area. Observed food debris on bottom prep table areas throughout kitchen. Observed debris buildup on several cooler door gaskets. Observed debris on racks in prep units and walk in units. Repeat. Half points; low risk violation. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed several cardboard boxes outside of back kitchen door. PIC to have employees break down immediately to prevent harborage area. 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.
Regrout floor tile throughout the kitchen especially in the dish washing area and grill prep line. Recaulk behind the three compartment sink or provide enough space behind to clean. Reattach silver kick plates on outside of walk in units. Repair any corner floor junctures that are exposed. Replace broken ceiling tile in storage room and repaint storage room as needed. Repeat. Full points, many repairs needed to keep up building cleanability. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Provide at least 20 foot candles of light at a distance of 30 inches above the floor in toilet rooms.
Measured light in men's and women's restrooms as it was noted on previous inspections that lights were low and needed to be adddressed. Light in men's restroom measured from 0.25 foot candles of light to 1 foot candle of light and light in the women's restroom from 1 foot candle of light to 7 foot candles of light. Please change out bulbs with brighter lights to meet requirements. Brighter lights in these areas aid employees in seeing to clean. Repeat; half points. |