| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at only handsink in back kitchen prep area. CDI- PIC Xiaoling Chen replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Pans of raw chicken stored over cooked pork in walk in cooler. CDI- PIC corrected storage. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Cooked pork being diced at prep table and then placed in box that raw chicken wings delivered in. PIC advised box was washed. CDI- PIC voluntarily discarded diced pork in box. PIC was advised that boxes may not be reused. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Three bowls on shelving over 3 comp sink stored as clean with dried residue in them. CDI- PIC Xin Gao removed and cleaned all. |
|
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. Containers of chicken, egg rolls, and cabbage not under temperature control. See chart for temperatures. CDI- Discussed using time as a method of control for food items. PIC advised all were there for one hour or less, all moved to cooler for rapid cooling. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC assisting at fryers, not wearing hair restraint. CDI- verbal correction, hair restraint required when assisting with cooking. |
|
45
|
2
|
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. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Large upright freezer not ANSI approved, damaged containers, metal shelving bar in upright freezer is missing, has been replaced with chop sticks wrapped in tape. CDI- PIC advised of all needing to be corrected/replaced. |
|
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 food debris on lower shelving, exteriors of equipment, large storage containers, and hard to reach areas under prep sinks and equipment. Sticky residue on upper shelving throughout facility. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Toilets in men's and women's restrooms soiled. Cleaning is needed. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
.5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door open on shared dumpster. Maintain doors closed. |
|
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. Closed employee beverages stored on express area counter. CDI- storage corrected. |