| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF At beginning of inspection, employees present stated that no persons in charge were in the facility. As there was no PIC, no active managerial control was being performed. Multiple foods were observed to be out of temperature, foods were observed to be improperly cooling, to be adulterated, and employees lacked procedural knowledge to safely prepare and serve food products. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Food employees at time of inspection were unable to recount the five illnesses and 5 symptoms required for an employee health policy. As there was not PIC at time of inspection, employees contacted the facility owner and were able to find a single health policy that had been signed by all employees. While they do have this written policy, the policy is not being enforced due to no presence of a PIC, and employees were not familiar enough with the policy to name any of the required illnesses and symptoms. EHS provided PIC with a standard template in both english and spanish. EHS will make a return visit by 12/07/2018 to ensure that the policies have been reviewed with employees and is being observed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed multiple employees enter the facility from the exterior and neglect to wash their hands. All employees must wash their hands when entering the kitchen areas.
2-301.15 Only wash hands in handwashing sink. -PF Observed employees washing their hands in the three compartment sink due to the handsinks having been rendered inaccessible due to the lack of cold water, and handsink dispensing 140F or higher water. Once EHS established that the handsinks were inaccessible, facility was notified that they must cease service. After cold water was restored, all employees washed hands properly in the facility handsinks. |
|
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 Observed cold water access turned off to both facility handsinks. Water temperature of the handsinks was observed to be above 140F. Employees had been using the three compartment sink for handwashing in lieu of the handsinks due to this inaccessibility. During inspection, maintenance staff were able to restore function to the sinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee cooling a large batch of noodles in a prep sink with noodles in contact with the drain of the sink, an area that is not able to be properly cleaned/sanitized. These noodles and noodles prepared in such a manner were discarded voluntarily by employees. One employee stated that the proper procedure is to place the noodles into frying baskets, place those baskets into a large container and then run cold water on the noodles to cool them. This procedure would be in compliance if observed. All employees must be properly trained to follow such procedures. |
|
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 45F. -P Observed cooked chicken cooling in the walk in cooler in a large, deep pan. Product was observed to be 40-45F on the sides, with interior pieces ranging from 50-61F. Employees gave multiple times for the start of cooling, ranging from unknown, 10am, and 11am. Item was voluntarily discarded due to the lack of solid beginning time, and lack of monitoring of the cooling process, as facility lacked a PIC during most of the cooling process.
REPEAT VIOLATION |
|
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 a heavily overstacked pan of cooked chicken product in the steam display. Portions of the product that were below the cut off area of the pan were observed to be 145-160F. The overstacked portions of the products were observed to be 125-130F. Product was discarded voluntarily by employees. Facility procedure should prevent such temperature abuse through methods such as not overstacking pans, refreshing pans when needed, and active managerial controls through temping the items to ensure compliance. Facility may also wish to switch to a time as a public health control system where food items are cooked and then kept on a 4 hour timer for use, and any remaining product after 4 hours is discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed an overstacked pan of noodles in the fryer area flip top cooler. Items were observed to be between 50-55F. Voluntarily discarded. Facility procedures must prevent such temperature abuse, facility may wish to implement an SOP to prevent overstacking or switch to a time as a public health control system where food items are cooled properly to 41F and then kept on a 4 hour timer for use, and any remaining product after 4 hours is discarded. Observed multiple pans of cooked chicken in an oven that had been turned off, observed to be 90-100F. Voluntarily discarded. An active, effective manager will ensure that hot holding temperatures are being maintained and that food is being safely prepared and served. |
|
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 facility cooked chicken products in deep metal pans in the walk in cooler, one item covered with a pan. Items were voluntarily discarded. PIC stated that correct procedure is to spread the items on a sheet pan, but PIC was not present. Active managerial control is needed to ensure that correct procedures for safely serving and preparing foods is being observed. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed facility digital thermometer reading 35F while immersed in an ice bath. EHS thermometer read 32F. Verification visit required by 12/7/18 to verify that facility has acquired a thin probe thermometer. |
|
36
|
0
|
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 multiple german cockroaches present in facility kitchen, ranging from nymph stages to adult. Facility has an active pest management program, with records indicating that a visit had occurred the day prior on 11/27/18. Facility must continue this pest management until the pest presence is abated. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left outside of sanitizer buckets in the front display area. Wet wiping cloths must be placed into sanitizer after each use to prevent pathogen growth. EHS observed only one cloth left out of the sanitizer containers in the facility, which was placed back into the container at EHS behest. As such, EHS will not deduct points for this violation as facility is making progress on procedural fixes. |
|
41
|
1
|
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 dry goods scoops stored with handles present in the food product. Handles must be kept out of the food products to prevent any contamination present from manual contact.
Repeat Violation |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers present in the clean dish area. Dishes must be air dried after the wash/rinse/process to prevent moisture remaining on the dishes which may provide an environment conducive to pathogen growth. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee food items and beverages stored above single use utensils in the kitchen area. Items were moved to a separate area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed slight rust and disrepair on storage shelving in the flip top cooler/fryer area. |
|
53
|
0
|
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. Caution should be used to minimize food exposure. Observed food residue accumulated in some areas of the kitchen/prep area. |