| 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 on staff at time of inspection. REPEAT VIOLATION. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon thawing/stored on top of raw vegetables. CDI: Education provided and PIC corrected storage order and moved product to refrigerator for thawing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer in three compartment sink too strong- 200ppm. CDI: PIC remade sanitizer solution- 50ppm. |
|
18
|
0
|
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 noodles cooling covered inside refrigerator not cooling quickly enough to meet cooling parameters. Facility lacks adequate equipment for cooling- using refrigerator, no walk-in cooler/freezer. CDI: Education provided and PIC moved noodles to deep freezer for rapid cooling. |
|
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 chicken egg rolls being held below 135F in display case. Product prepared @11am. CDI: PIC reheated product to above 165F in wok. Observed two rice pots of rice being held below 135F in prep area. PIC stated products left in rice cooker overnight. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
31
|
0.50
|
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 noodles covered in plastic wrap cooling inside refrigerator. Facility lacks adequate refrigeration for cooling- one standalone refrigerator, one small make table, and 2 small deep freezers. CDI: Education provided and PIC removed plastic wrap on noodles. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- weather strip missing causing light to shine through under door. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed cloudy/dirty sanitizer solution in three compartment sink. All the three compartments need deep cleaning. REPEAT VIOLATION. |
|
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 gasket inside small make table soiled with black buildup. Observed several areas of kitchen covered with aluminum foil, cardboard, or cloths. Observed piping under three compartment sink soiled with grease buildup. Observed grease dripping from front of wok and from lines underneath wok. Observed carpet rug in middle of kitchen floor- absorbent and not smooth or easily cleanable. Observed thin-tip thermometer soiled with grease/sticky residue. Observed test strip container soiled with greasy buildup. Observed metal insert pan used for storing test strips and thermometer soiled with heavy greasy residue. REPEAT VIOLATION. |
|
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 neat three compartment sink area. Observed a few base cove tiles separating from walls around hand sink/prep sink area. 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 several areas throughout kitchen in need of deep cleaning- floors, walls, equipment, etc. |