| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed PIC upon arrival not certified. Owner of facility who is certified was called into facility during inspection. CDI by instruction. Must have certified PIC on duty at all times as of 1/1/2014 to avoid 2 point deduction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore foods in a manner to prevent cross contamination; raw animal foods shall be stored below vegetables and other ready to eat foods. Observed flats of shell eggs stored above boxes of celery in walk in cooler. Observed container of shell eggs stored on top shelf of prep unit above sauces and cooked noodles. CDI by rearranging foods to correct order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PDish machine must properly sanitize utensils using 50-200ppm chlorine. Observed dish machine dispensing 0ppm upon arrival. CDI by priming machine. Observed about 50ppm dispensing before leaving. Technician called and will be on site today. Also gave employees and PIC instruction on proper set up 3 compartment sink for manual washing.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PProperly wash, rinse and sanitize all food contact surfaces. Observed food debris on several utensils, peelers, scissors etc. stored as clean. CDI by placing at dish machine to be rewashed. Observed heavy mold growth in ice machine. Verification required. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods 45F and below. Observed two buckets of cabbage and container of bean sprouts on shelves near cook line stored without temperature control. Items had been pulled from refrigeration about 15 minutes prior and were at 45-47F. Instructed PIC and kitchen employees that cut cabbage and bean sprouts are potentially hazardous and must be held in temperature control. CDI. All were placed in walk in cooler. Discussed use of time as a public health control for these items. Handout/template given to PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking system in place. CDI by instruction. Extensive conversation with kitchen employees and PIC regarding correct process. Handout given to PIC. Verification required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PFProperly label all spray bottles with common name of cleaner to prevent accidental contamination. Observed one spray bottle of cleaner unlabeled. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Observed large deep bowl of cooked noodles tightly covered with plastic wrap in walk in cooler. CDI by uncovering and instruction on proper methods. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests - PFContinue to have facility treated for pests to eliminate presence from facility. Observed several dead roaches throughout facility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - COnce wet or dirty all cleaning towels must be stored in sanitizer in between uses. Observed several wet/dirty towels on counters along cook line. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent contamination. Observed clean knife stored in crack between prep unit and wall on cook line. CDI by removing and rewashing knife.4-901.11 Equipment and Utensils, Air-Drying Required - CDo not use towels to dry utensils; all utensils must be air dried.Observed employee using towel to dry bowls. CDI by instruction. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
. 4-501.12 Cutting Surfaces - CResurface/replace cuttting board at prep unit. Observed with deep grooves and stains.4-202.11 Food-Contact Surfaces-Cleanability - PFReplace green metal wire baskets used to store egg rolls. Observed with green coating peeling and rust.4-101.19 Nonfood-Contact Surfaces - CNon-food contact surfaces shall be smooth, non-absorbent and easily cleanable. Observed rusted shelving in and out of refrigeration units. Remove various linens, cardboard and raw wood from surfaces. Observed linens lining cart at cook line and shelves in kitchen. Observed carboard lining sheves in server station etc.Discard "home made" utensil rack at pre-wash of dish machine; observed with rust and not easily cleanable.Observed empty cans holding up prep table and wooden dowels holding up shelves and hand sink.be |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
General cleaning needed of non-food contact surfaces throughout. Observed heavy resdiue along piping and sides of wok line, shelving in prep unit and other refrigeration units, exterior of dry good containers etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General cleaning needed of floors, walls and ceilings throughout. Observed with residue especially under wok line and shelves along walls etc.More shelving needed to facilitate storage off of floor; observed plastic crates being used for shelves. |