| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Chlorine sanitizer in 3 comp sink and in bucket at the front testing at 0ppm for chlorine. PIC Xiaoling Chen corrected. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two plastic bowls and one metal strainer stored as clean with dried residue on them. CDI- PIC removed for cleaning. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Two large containers of egg rolls in walk in cooler not under temperature control. PIC advised that they have action plan, but her writing in english is not good per PIC statement. Inspector discussed faciltiy action plan with operator. PIC indicates that all cooked foods will remain in coolers until ordered and then will be removed for reheating at that time only. CDI- PIC voluntarily discarded egg rolls due to advising that they had been in the walk in cooler since 9/17/15, and that facility (entire street) was without power on yesterday. Operator advised that they closed yesterday and checked food temperatures this morning prior to opening. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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. More than four large containers of egg rolls not labeled per rule. PIC advised that they were all prepared on the same two dates, but could not advise which containers were prepared on 9/17 or 9/19 as indicated on two stickers on small containers of egg rolls. CDI- operator voluntarily discarded items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Squeeze bottle of soap not labeled. CDI- PIC had labeled. 7-201.11 Store toxic materials to avoid contamination. -P. Small packets of unlabeld and unknown substance stored on shelving at prep cooler with single service and other food items. CDI- PIC removed. |
|
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 . One container of cooked chicken and container of cooked broccoli (both at cook stations) being cooled down per owner statment. CDI- PIC voluntarily discarded both. See chart for temperatures. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Two flies observed at back prep area (no active prep in area). PIC advised that employee had just entered back door, and flies came in. CDI- PIC was advsied to provide/ implement better pest management. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code.One bowl in prep cooler used to store food directly nested in food containers of cooked food underneath, one closed single service bowl of sauce stored in rice warmer in direct contact with rice.- CDI- PIC removed and corrected storage. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Upright freezer is not ANSI/ NSF. 4-501.11 Maintain equipment in good repair.Shelving in storage area and coolers is rusted and peeling. CDI- verbal correction to replace all. GENERAL COMMENT:4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Second inspection in which hot water at all sinks is brown. Water was ran for more than 20 minutes and still brown. Per approval of supervisor M. Muris ITS issued today. |
|
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 on walk in cooler shelving, dried food debris in door tracks of glass cooler and dry storage area. Cleaning is needed. |