| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present upon EHS arrival. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat violation 2-401.11 Eating, Drinking, or Using Tobacco - C - Observed an employee eating in the kitchen upon arrival. Observed personal food on prep surfaces in the kitchen. CDI - explained where to eat and proper storage. Food was discarded. |
|
7
|
3
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Repeat violation 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee touch cooked chicken wings with barre hands. CDI - chicken wings were voluntarily discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed an employee's cell phone sitting directly on top of a head of cabbage. CDI - cabbage was voluntarily discarded. Explained proper personal storage. Observed a tray of chicken sitting directly on top of orange peels used for orange chicken. CDI - tray removed. Explained proper storage.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp and raw chicken stored above egg roll mix in the walk in cooler. CDI - items were rearranged to the correct order.
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw chicken and rangoons in the walk in freezer. Meats have been taken out of their original package. CDI - explained that proper storage order needs to be followed when items are taken out of their original packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the chute of the ice machine. CDI - ice machine was cleaned during the inspection. PIC stated they clean the ice machine out every 2 to 3 months. Recommended a complete deep cleaning every month. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P - Observed chicken in the prep top at 77F. Employee stated he cooked it at 12pm. Chicken was 77F at 1:52 pm. Employee placed the chicken in the freezer to rapidly cool. Chicken was still above 45F at 2pm. CDI - chicken was voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items in the 3 door prep unit above 45F. Ambient air temp was 54F. CDI- maintenance fixed during inspection. Ambient air temp was 42F. See temp chart. All items above 45F were voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one unlabeled bottle of degreaser. CDI - employee labeled during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 3 trays of chicken cooling at room temp. Chicken was 102F and 100F. CDI - chicken was reheated above 165F. See temp chart. Do not cool items in the prep units. Cool items in the walk in cooler to 45F before placing in the prep unit. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed items on the chef's cart not labeled. CDI - items were labeled during the inspection. |
|
37
|
1
|
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. - Observed a head of cabbage on the floor upon arrival CDI - cabbage was voluntarily discarded.
Observed several crates of soda stored on the floor in the back by the walk in freezer and cooler. Keep items off the floor at least 6 in. |
|
42
|
0.50
|
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 bowls and containers stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on a prep unit, the walk in cooler door and the walk in freezer. Replace gaskets.
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. - Observed a wooden cutting board in the facility. CDI - PIC voluntarily discarded. Observed a zip tie on the handle of a pair of tongs. Remove zip tie to allow ease of cleaning. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on and inside equipment, gaskets, the hood and fans. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General comment 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - No backflow prevention on the hose used to clean in the kitchen. Provide backflow.
5-302.16 Hose, Construction and Identification - Observed a non food grade hose in use in the kitchen. Facility uses it to clean the ice machine, prep sinks, 3 comp sink and the floors. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General comment 5-501.17 Provide a covered waste bin in female restrooms. |