| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee plate of partially eaten food stored on top of steam table above soups. CDI- Food removed. Observed open employee drink cups stored in dish area/ storage area. CDI- Drinks removed. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee making wontons handling the items with bare hands. As wontons are then frozen, not for immediate cooking, they should not be handled with bare hands. CDI- PIC corrected employee, employee washed hands and put on gloves to handle wontons. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above raw broccoli, cut cabbage, and whole cabbages in 2 door fridge in prep/ storage room. Observed raw shell eggs stored above bags of peas and carrots and mushrooms in 2 door fridge across from fryers. CDI- Raw beef stored on bottom shelf below RTE foods. RTE items moved from below raw shell eggs and stored on separate shelf. |
|
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 a deep tub of cooked pork reading 58-60 degrees said by PIC to have been cooked andcooling since last night, over 6 hrs. CDI- Improperly cooled pork voluntarily disposed of by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the two stand up fridge units holding all TCS foods above 41 degrees. Fridge in front of fryers holding egg rolls at 49, chicken wings at 52, and boiled chicken at 45. Observed fridge in storage room holding cut cabbage at 49. Observed air temp inside kitchen 90-95 degrees. Fridge in front of fryers recovered to 38 degrees, observed foods in this fridge to cooling back to 41. Fridge in storage room never chilled to 41, raw meat that had been prepped less than 1 hr ago was moved to freezer, cut cabbage prepped 3 hrs ago was moved to freezer. Have fridge in storage room serviced as needed. Facility needs to reduce temp in kitchen or use ice baths or other means to help keep foods cold in the fridge units. Observed raw egg stored at wok station for extended amounts of time with no temp control at 84 degrees. CDI- Workers voluntarily disposed of raw egg. Facility may want to use TPHC to leave raw eggs out up to 4 hrs. l |
|
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 Pork improperly cooled in a deep tub was still 60 degees over 6 hrs of cooling. CDI- Reviewed proper cooling methods with PIC, pork voluntarily disposed of. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 scoop stored in a container of room temp water. Scoop cleaned and stored in dry container to be washed or replaced at least every 4 hrs. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 2 door freezer needing better cleaning inside. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed several kitchen walls with dust build up, observed floors in storage areas needing better cleaning of debris especially under racks and floor corners.
GENERAL COMMENT: Call 980-314-1620 to request a re-inspection. Will follow up within 10 days to check cold holding |