| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 wet rags and a coffee cup in the front handsink upon entry of the facility. Observed large bin in back handsink upon entry of the facility. CDI - Employees moved items from handsinks. EHS educated employees handsinks may only be used for handwashing. |
|
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 multiple items cooling that did not meet cooling parameters; See temperature chart. CDI - Egg roll stuffing was placed in shallow pans and spread out to rapidly cool. Wontons were uncovered to allow air flow. General Tso chicken was moved to walk in to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring rolls, chopped pork, and crab rangoon holding above 41F. Observed container of napa cabbage holding at 50F in flip top unit. REPEAT. |
|
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 egg roll stuffing cooling in densely filled pots in walk in cooler. Observed wontons cooling in closed tubberware container in walk in. Observed general tso chicken cooling in small reach in cooler not manufactured for cooling. CDI - Egg roll stuffing was placed in shallow pans and spread out to rapidly cool. Wontons were uncovered to allow air flow. General Tso chicken was moved to walk in to cool rapidly. REPEAT. |
|
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 several items stored on the floor throughout the facility. CDI - PIC and employees relocated items to be stored at least 6 inches above the floor. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was working at cash register but also preparing customers orders with no hair restraint. REPEAT. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl being used as scoop and stored touching top of raw shrimp. Observed handle of scoop in dry rice. |
|
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 food debris in bottom of prep units. Observed food residue on the outside of equipment in the facility. Increase cleaning frequency. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several mattresses and wooden pieces in waste enclosure area. |
|
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 floors throughout facility in need of cleaning. Increase cleaning frequency. |