| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
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. Metal mixing bowls stored as clean over the 3 comp. Bowls had greasy residue on the interior and exterior. |
|
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 45F. -P . Two containers of noodles in walk in cooler tightly covered found to at cooling temperature of 79F at 3:00p. Per PIC Xiaoling, noodles had been cooling since 10:30a/11a. CDI- PIC voluntarily discarded the containers of noodles. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked and container of cooked broccoli on prep tables not under temperature control. CDI- Both moved to walk in cooler for rapid cooling. Return by August 30, 2015 as PIC is now being required to prepare a written 10 day action plan as to how to address the issue of hot holding food items. Issue has been noted on multiple previous inspections. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cut cabbage not under temperature control at prep table. Cut cabbage at 74F. Garlic in oil in prep cooler at 100F not under temperature control. Identical to previous inspections. CDI- PIC moved both to cooler for rapid cooling. Return by August 30, 2015 as PIC is now being required to prepare a written 10 day action plan as to how address cold holding of cut leafy greens as this issue has been noted on multiple previous inspections. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 . Container of cooked shrimp tightly covered in the walk in cooler during the cooling process. CDI- container was vented to allow for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oils, dry mixes, and seasoning at cook line not labeled per the rule requirement. CDI- verbal correction to label all. |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11(A)Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn effectively to keep their hair from containing exposed food and equipment. PIC plating to go foods and one employee at cook line prepairng foods; neither wearing a hair restraint. CDI- employee put on hair restraint, PIC was advised that when helping to plate foods, hair restraint is required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Two metal pans stacked wet at 3 comp sink utensil storage area. Pans removed |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
.4-904.11 Display and handle single-use and single-service articles to prevent contamination. Three stacks of single service containers not properly stored/ inverted at prep area. CDI- storage corrected. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. 4-501.11 Maintain equipment in good repair. More than ten food containers damaged/ cracked; shelving in dry storage areas and cooler units rusted and peeling. Replace damaged container and shelving throughout. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Upright white feezer is not ANSI certified or equivalent. CDI- Provide approved freezer. 4-101.19- Non food contact surfaces shall of equipment that are exposed to spilliage from food shall be non absorbent. Card board being used as shelf liner in glass cooler. Cardboard is visibly soiled. CDI- PIC removed. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Employee observed washing hands, arms, face, and placed head under running water of 3 comp sink. CDI- verbal correction, 3 comp sink may only be used for utensil washing. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue, and dust on shelving throughout facility. Area under steam table area previously used for soup kettles with dried food debris, dust, and stored items in it. Cleaning is needed. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
Yes |
Yes
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Area at back storage area at multi use sink with unused equipment and items cluttered on shelving and floor. Area is not easily accessible for cleaning. Remove unused items and removed clutter items to allow for better cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverage bottles and closed food containers stored co mingled with facility items and prep tables. CDI- storage corrected. |