| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification at establishment. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Employee touched head of cabbage with bare hands. Another employee was cutting lemons for beverage and not wearing gloves. Ready-to-eat foods shall not be handled with bare hands. CDI - Cabbage and lemons discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Bowl in kitchen handwashing sink. Handwashing sinks shall be used for employee handwashing and no other purpose. CDI - Bowl removed from handsink. 0 pts. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw chicken stored in make top unit behind cabbage pan. Raw eggs stored on shelf above vegetables in make-unit bottom. Raw chicken box stored on shelf above vegetables in walk-in cooler. Raw animal foods shall not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Raw Animal Foods-Cooking - P,PF - Raw chicken only cooked to 148F. Raw chicken must be cooked to a minimum internal temperature of 165F for at least 15 seconds. CDI - Chicken put back on wok and cooked to 170F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - All TCS foods in walk-in cooler were 46-47F (cut cabbage, various cooked chicken, tofu, and dumplings). Cooked chicken, thin noodles, and chicken wings in make-unit measured 44-62F in make-unit. Cook stated some pans of food were left out during lunch. TCS foods shall be 41F or less in cold holding. CDI - All TCS non-raw foods that were in walk-in cooler for more than 4 hours were discarded. Refrigeration technician will be here at 3PM. EHS will return to establishment today to verify walk-in cooler temperatures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - All TCS ready-to-eat foods in establishment did not have date marks (most were made yesterday). All TCS ready-to-eat foods shall be date marked if held in establishment for at least 24 hours. CDI - Items dated during inspection. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Lots of dead roaches on sticky traps in kitchen. Dead pests shall be removed from the premises so they do not accumulate. 0 pts. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Pans of raw chicken and other foods stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Soy sauce buckets are being reused to store other foods. Single-use and single-service articles shall not be reused. 0 pts. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Dish machine has heavy lime buildup. Contact company to clean/de-lime dish machine. 0 pts. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Repeat - Buildup on shelves throughout establishment. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C - Trash can with lid needed in women's restroom. Restrooms used by women must have a covered receptacle. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Baseboard peeling from wall under dish machine drainboard. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts. |