| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 wash hands for less than 5 seconds after handling raw chicken. CDI - EHS directed employee to re-wash hands and scrub for at least 15 seconds. Hands re-washed. Observed two employees washing hands using no soap while washing hands. CDI - EHS directed employees to re-wash hands. Hands re-washed.
2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands in food prep sink which and other employee washing hands in dish sink simultaneously due to inability to access hand sink. CDI - EHS directed PIC to unblock hand sink and directed employees to re-wash hands in hand wash sink only. Hands re-washed in hand sink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed only back of house hand sink blocked by large colander of food. Employees unable to use hand sink washing hands in alternate sinks. CDI - EHS directed employee to remove food from hand sink. CDI - items removed. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hair in water/cornstarch thickener in use at wok area. CDI - PIC discarded. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-304.15 (A) Gloves, Use Limitation - P. Observed multiple employees wearing gloves to do non-food handling activities not change gloves and begin food tasks. CDI - EHS directed employees to change gloves and wash hands. Gloves changed and hands washed. Observed employee keep glove on one hand while washing hands in an attempt to wash and continue to use same glove used to handle raw chicken. This was observed more than one time and employee was directed by both PIC and EHS to remove glove, wash hands, and don new gloves. CDI - Employee removed soiled gloves and washed hands before donning new gloves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw chicken stored on top of bulk sauces in walk in cooler at beginning of inspection. Raw chicken relocated upon request of EHS but another container of raw chicken was later placed into same location during inspection. Observed bulk container of unwashed green beans placed directly over ready to eat food items in walk in cooler. PIC relocated upon request of EHS.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed metal pans of unpackaged raw chicken in walk in freezer piled high and covered in plastic wrap with frozen drippage visible running off of product and pooling onto lids of containers holding ready to eat foods below. Raw meat items that are not in commercial sealed packaging in freezers must be stored according to proper heirarchy/cooking temperatures.
REPEAT - Verification Required. Continued non-compliance with storage order practices may result in permit action. |
|
14
|
0
|
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 can opener with organic buildup around blade. CDI - PIC removed to dish area for re-cleaning. |
|
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 41F. -P. Observed large tubs of cooked fried chicken and cooked sliced chicken cooling from previous day in walk in cooler still at 44f. CDI - PIC discarded.
Observed large volume of cooked shrimp cooling at room temperature at 72f at beginning of inspection relocated to walk in cooler and 45 minutes later still at 72f. CDI - EHS directed employee to spread onto large metal sheet and place into freezer to chill. EHS verified temperature 10 minutes later at the 2 hour cooling mark to be at 61f sufficient to continue cooling process to 41f. Product would not have met cooling parameters without EHS intervention. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed most prepared TCS foods in line area reach in and flip top coolers with today’s date mark 5/5 when most products actually prepared prior days and filled from bulk containers in walk in cooler. Observed some TCS foods in line coolers like open tofu and cooked shrimp with no date marking present. Observed multiple containers of cooked chicken in walk in cooler prepared previous day with no date marking present.
CDI - PIC placed accurate date marks on items and/or discarded items to correct. Kitchen staff does not appear to understand date marking concepts despite coaching from EHS and direction from PIC possibly due to language barrier. Staff needs clear direction on date marking requirements and oversight from PIC to ensure system is in place and used properly on a daily basis.
REPEAT - Verificaton Required - Continued non-compliance with date marking standards may result in permit action. |
|
26
|
0
|
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 spray bottle near dish area holding yellow chemical with no labeling present. CDI - PIC labeled. |
|
31
|
0
|
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 deep plastic bulk tubs filled with cooked chicken improperly cooling in walk in cooler. Observed cooked shrimp cooling at room temperature in deep container. CDI - PIC discarded food or spread onto sheet pan to quickly chill in freezer. When cooling food, use methods that cool food quickly. Do not place hot food into deep plastic containers and/or cover with lids while cooling. Do not allow food to cool sitting at room temperature. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open for duration of inspection with no fly control present. Observed gap present under back screen door sufficient for pest entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. House flies present in back of house areas. Protect doors from pest entry and contact pest control operator for service. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.14 Food Preparation - C. Observed raw chicken being prepared on 3-part sink which is set up for use and holding dirty dishes. Observed shrimp in colander being prepared in hand wash sink. Do not prepare foods in/on sink which is holding dirty dishes and/or dirty wash water. Do not prepare foods in sinks not approved for food.
REPEAT |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed various wet used wiping cloths laying on countertop surfaces in back of house. No sanitizer solution present in buckets for wiping cloths. REPEAT |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed knife stored wedged between prep area coolers. Observed wok stored on floor under wok area. Observed scoops stored with the handle in direct contact with dry food items in bulk containers. Store utensils in a sanitary manner on a clean surface to prevent contamination. Do not store utensils or equipment on the floor. Keep the handle out of the food when storing scoops in dry products. REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed knife with severely damaged areas no longer cleanable. PIC discarded.
4-501.11 Maintain equipment in good repair. Observed drip from seam in top of walk in cooler. Origin of drip unknown but could possibly be condensate or rain water intrusion from previous day heavy rain. Drip in center of walk in cooler and falling onto floor not observed dripping into food at this time, however, walk in is small and potential for contamination exists. Repair. |
|
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. Observed general non-food surfaces including exteriors of equipment, utility lines, shelving, and more with grease and organic buildup need cleaning. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 general floors under/behind equipment with buildup need cleaning. |