| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility at time of inspection. REPEAT VIOLATION. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed inside of microwave soiled with food waste.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal insert pans stored as clean above three compartment sink stacked and stored with old stickers touching FCS. CDI: PIC removed stickers and sent pans to be W/R/S. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 110F in fryers. PIC stated wings were cooked 5 minutes prior to arrival for inspection. PIC then moved wings to wok for final cooking/adding sauce. Final wing temp. reached 112F-114F. PIC attempted to serve wings; EHS finally was able to get PIC to cook wings fully. CDI: Education provided and PIC finished cooking wings to above 165F. Product reached 171F. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp fried rice, egg rolls, and chicken breast/thigh being held below 135F under heat lamps at front counter. PIC stated products were prepared @1pm. CDI: Education provided, PIC rapidly reheated products to above 165F, and turned up heat on heat lamps. REPEAT VIOLATION. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings being held above 41F in two buckets(prep area and wok). No temperature or TPHC control for either. PIC stated wings placed out @11am and gets moved in and out of reach-in when orders are placed. EHS recommended only pulling needed amount of product from reach-in instead of entire bucket. CDI: Education provided PIC moved wings to reach-in cooler for rapid cooling. REPEAT VIOLATION. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths throughout kitchen stored on countertops. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 rice scoops(front of house and in prep area) stored in metal insert pan soiled with food waste. CDI: Education provided and PIC sent utensils to be W/R/S. Facility opting to store utensils in product going forward. Observed ice cream scoop in standing room temperature water at front counter. CDI: PIC sent utensils to be W/R/S. Facility opting to store utensils in product going forward. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution in three compartment sink heavily soiled/murky. |
|
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 outside of microwave soiled with food splash and buildup. Observed black buildup on gasket on small make table. Observed outside of dry goods containers soiled with buildup. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout throughout kitchen. REPEAT VIOLATION.
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 buildup on vent hoods and wall behind wok. Observed heavy grease buildup dripping from bottom of wok. REPEAT VIOLATION. |