| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
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 food employee cutting broccoli with his barehands. Per PIC, after cutting the food item was going to be stored and cooked at a later time. CDI-EHS gave PIC the option of immediately cooking to 165F for 15 seconds or discard. PIC elected to voluntarily discard. EHS explained broccoli is a ready-to-eat food item and owner and PIC understood. |
|
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 improper cooling time and temperature of 3 pans of cooked noodles and 4 pans of cooked chicken (3 wings and 1 sesame chicken). All items had a date mark label of 08/01/2021. PIC and food employees stated they have not removed the products from the walk-in cooler today (08/02). CDI-PIC voluntarily discarded all products. EHS discussed proper cooling parameters and methods and provided cooling posters. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two commercially packaged bags of French fries in small prep unit cold holding above 41F. PIC stated products have been in unit since the weekend. PIC also stated the unit was done. EHS observed an ambient temperature of 40F. CDI-PIC voluntarily discarded both packages. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked pork (sliced and chopped), cooked noodles, tofu, and cooked chicken prepared between 07/30 and 07/31 without date mark labels. All food items were observed in double prep unit and reach-in cooler. CDI-Food employee was able to tell EHS exact days he prepared each item. EHS allowed employee to backdate food items. Please note that if this violation continues, EHS will recommend discard. PIC understood. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried chicken wings, sweet and sour chicken, and sesame chicken held using TPHC without begin times marked. PIC produced written procedures. PIC stated begin times and date are to be written on a dry erase board which was observed. CDI-PIC voluntarily discarded all items. EHS explained the importance of following their written procedures. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residential outdoor fire ant killer stored for use in facility. CDI-EHS had PIC remove the product from the facility. EHS explained a licensed pest control operator is required. |
|
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 TCS foods (cooked noodles and cooked chicken) cooling in deep portions and covered in walk-in cooler. See violation #18. CDI-PIC voluntarily discarded all items. EHS discussed proper cooling methods and parameters and provided cooling posters. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed at least 4 lives roaches (small to large) throughout kitchen and front area. EHS discussed with owner and PIC that a licensed pest control operator is needed to address issue as well as a thorough cleaning throughout restaurant. REPEAT but different code violation section. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two in-use cutting boards with deep cuts. Repair or replace cutting boards.
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 wooden spoon used to scoop rice not smooth due to large chips. Discard and use approved utensils. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) System maintained in good repair - C Observed leak coming from mop sink faucet. EHS observed plastic bag tied around house at mop sink. Repair leaking plumbing. REPEAT. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed facility's designated outdoor dumpster(s) with missing lid and stuck side door. Replace or repair outdoor dumpsters. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 damaged baseboards/coving throughout cook line and back prep area near door. Observed grease build up on ceiling tiles, walls, and fixtures (including grease trap) throughout kitchen. Observed accumulation of food debris and grease build up behind and under prep units. Repair damaged coving and increase cleaning frequency to avoid build up. REPEAT |