| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF: No certified food manager for this facility. Person in charge must have an Ansi accredited food protection manager certification. REPEAT |
|
6
|
2
|
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 Observed employee rinsing with water only hands in the rinse compartment of the 3-compartmnet sink. CDI- Corrected by instruction to use soap and only wash hands in the hand sink. |
|
14
|
1.50
|
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 Observed rice scoops with excessive build-up of rice sticking to the spoons stored in a dry container next to the rice. PIC stated they are washed before used. PIC instructed PIC to wash scoops anytime rice builds up on scoops.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
- Observed build-up on the blade of the table mounted can opener.
-Observed build-up on the cook hook used to remove sweet and sour chciken from the fryer. CDI- Removed both to properly wash. |
|
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 pooled eggs on the cart at the wok outside of temperature control at 60 F. PIC stated they are taken out during lunch and that the product has only been out for an hour. CDI- Placed on ice and back in the cooler for rapid cooling. Moving forward place on ice to maintain temperatures during peak hours, then place back in the cooler after peak hours to ensure temperature compliance. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles. One contained cleaner and the other was sanitizer. Label all bottles to ensure proper use. CDI- Bottles were labeled during the 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 cooked noodles in the walk-in cooler in metal pans covered and stacked. See temperature chart above for temperatures. CDI- Pans were are now vented and unstacked to allow for proper cooling. Noodles were cooked within the last two hours per the cook.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked broccoli in the top of the prep cooler to cool after cooking. This unit is not designed for rapid cooling and shall not be used for anything other than maintaining temperatures. CDI- Placed in the walk-in cooler for proper cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk containers with salt, sugar, flour etc not properly labeled as required. |
|
37
|
0
|
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 boxes of chicken stored on the floor in the kitchen and food observed stored on the floor in the walk-in freezer. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed warewashing sink used for hand washing. Use hand sinks for all hand washing needs. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed excessive grease build-up at the hood. Clean and needed to prevent build-up. |