| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-Duties - PF- REPEAT- PIC was unable to discuss any foodborne illnesses and symptoms that would exclude or restrict employees from working in the facility. PIC stated the written employee health policy is covered and signed during hire. EHS did observe old, from hire, employee health policies. CDI- EHS had all employees meet in social distancing group to cover the employee health policy. EHS provided PIC with a MCPHD employee health poster. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- EHS observed two employee handle trash and wash hands to don gloves and prep RTE foods however at the end of the hand wash the employees used their bare hands to turn the faucet off. This action recontaminates the hands. CDI- Education was provided and after the instructions EHS observed proper hand washing. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plastic containers, metal containers and utensils stored clean according to the PIC with minor food debris left on them. CDI- PIC moved items to dish machine area to be cleaned properly before the next use. NOTE: Point deduction remained the same since an improvement has been noted with the violation however if the violation is noted during the next inspection full point deduction will occur. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P- REPEAT- Observed rice cooling from last night according to the pic covered, in a large container, still at 47F. CDI- PIC voluntarily discarded the item. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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-REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed rice and cabbage without dates in the walk in cooler. PIC stated items were from yesterday. CDI- PIC was able to properly date mark the items. NOTE: Point deduction did not increase since an improvement from last inspection has been noted. Last inspection had 15 items without a date mark. Today only two TCS foods were without a date. If violation is noted again during the next inspection full point deduction will occur. |
|
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- Observed rice in a large container covered and not meet the cooling parameter. CDI- PIC voluntarily discarded the item. PIC was educated on how to properly cool TCS foods properly. During the inspection rice that was made at 9AM was uncovered and divided into two shallow containers and placed into he freezer uncovered. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed a few stacks of wet plastic containers stored on a clean dry equipment rack. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - REPEAT- Observed 3-comp sink with cracks at the top of each vat. Observed two out of three rice cookers with damage to handles and sides.
4-502.11(A) Maintain utensils in good repair.- Observed a vegetable pealer with rust. PIC voluntarily discarded the item.
4-202.16 Nonfood-Contact Surfaces -REPEAT- Observed house made wooden stool used in three comp sink and thawing of foods to be made with absorbent wood. Ensure all non food contact surfaces are smooth, durable, and easy to clean.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards and hot hold prep cutting board in need of resurfacing or replacing due to deep cuts and grooves. |
|
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. - REPEAT- Observed grease
and food debris build up on hard to reach areas of around cookline, cold holding equipment, and shelves throughout the facility. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents
shall be maintained in good repair. - REPEAT- Observed light fixture under hood system in need of repair. Observed base board damage under 3-comp sink and near can wash. Observed wall damage above walk in cooler.
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 light fixtures in need of cleaning under hood
system.
NOTE: Due to covid19 pandemic no signature occurred. PIC Jose and Raymond were present during the inspection. |