| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf-Observed raw chicken stored above cook pork in the walk in cooler.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed raw chicken and general tsu chicken in the walk in freezer left uncovered. Also egg rolls and chicken was left uncovered in the walk in cooler.CDI-PIC covered items and seperated the raw chicken from cooked pork. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken, pork, beef, and noodles all above 41F in the flip top cooler.CDI-Items moved to different cooler. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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-Observed whole pork stored in bins in the walk in cooler, cooling at a slow rate. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed several boxes of chicken and pork stored on the floor in the walk in cooler and freezer. |
|
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.-Observed plastic bowls being used to scoop rice, flour, and sugar. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed plastic containers stacked wet on the drying rack. |
|
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.-Observed the flip top refrigerator with a ambient of 45F during the time of inspection.VR- Will come back in 10 days to verify its fix.PIC adjusted thermostat but ambient still read 42F.
Observed rusted shelving in the walk in cooler and freezer and discoloration and cracked plastic bins holding food. |
|
47
|
1
|
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.-Cleaning is needed along the storage racks throughtout the facility. Observed sticky residue on the handles of the bottom reach in cooler and in between the gaskets. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf-The water pressure was low at the handwashing sink. PIC adjusted the pressure -CDI |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-Observed food build up and discoloration along the walls and baseboards in the kitchen. Cleaning is needed underneath all equipment, storage racks and 3 compartment sink. |