| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no PIC certified as a Food Protection Manager on site at time of inspection.
2-101.11 PIC shall be present during all hours of operation. -PF |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw shrimp over cooked chicken in walk in cooler. Observed raw chicken over cooked chicken in walk in cooler. CDI - reorganized.
Observed opened container of shrimp over ready to eat and cooked items in freezer, spring roll and pork.
3-302.11(A) Separate the different types of raw animal foods. -Pf |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed interior of ice machine collecting residue.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat non-compliance: Observed one chicken wing holding at 118 degrees F. CDI - discarded
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Recommend using Time as a Public Health Control (TPHC) for all products on serving line.
**Improvement from previous inspection. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Repeat non-compliance: Observed oil and pepper mixture that is made with hot oil at room temperature for all day shift. Observed sesame chicken sauce held on cart at 74 degrees. CDI - items discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P\
Recommend using Time as a Public Health Control (TPHC) for all products on cart that require temperature control.
**Verification Required |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
Repeat non-compliance: Observed date mark on hangers not corresponding to the items that are above. Date mark hangers have proven not to be an effective method of date marking for this facility. Date marks must be placed directly on product container.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
**Verification Required. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
Observed chicken thawing under 80 degree running water.
3-501.13 Use approved thawing methods. If water is used to thaw, it cannot exceed 70 degrees F. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat non-compliance: Observed msg, salt, sugar, oil, and other sauces on cart not labeled.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed frozen shrimp in plastic to go bag.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Use food grade bags for repackaging items. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed caulk at splash guard at prep sink damaged an in need of replacement.
4-501.11 Maintain equipment in good repair. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered trash can in woman's rest room.
5-501.17 Provide a covered waste bin in female restrooms. |