| 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 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels and shrimp sauce bowl in sink basin at front hand washing sink; no soap at hand sink by prep area. CDI - Bowl removed; soap and paper towels stocked. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork stored aboved cooked pork in walk in cooler. CDI - Cooked pork relocated to shelf above raw items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on inner surfaces of ice machine. Clean. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked chicken and shrimp stocked above the chill line and holding above 45F. CDI - Top portions discarded; remainder below 45F. Also, flip top prep cooler 2 holding all contents above 45F including egg rolls, crab rangoons, sliced cheese, raw beef, and raw chicken. CDI - Items stocked less than 4 hours prior moved to walk in cooler for rapid cool down, all others discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Employee preping cooked pork, portioning pork into bags, then tying bags closed before placing in walk in to cool; pork is 60F. CDI - Instructed to open all bags and keep open for the duration of the cooling process. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer wil not power on. VR - Will return within 10 day to verify correction. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach near the floor drain at the cook line; foul odor present at this area as well. Clean floor drains and continue working with pest control service provider to eliminate pests. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door and reach in cooler door. Replace. Also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. Repaint or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on flip top units need to be replaced or removed. PIC stated that small portable cutting boards are used. Remove cutting boards if they are no longer being used. |
|
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. Clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Hole in wall under handsink in restroom; facility has covered hole with cardboard. Repair hole. 6-502.12 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. Clean walls behind prep sink and hand sink; also, clean heavy build up of grease from hood system as droplets are collecting on bottom edges. |