| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
The Person in Charge shall demonstrate this knowledge by complying with this Code by having no violations of priority items during the current inspection; responding correctly to the inspector's questions as they relate to the specific food operation. Poor Managerial duty observed due to missing dates, temp violations and incorrect stacking. Manager aware through discussion but did not practice correct practices. EHS discussed during inspection and provided information. CDI. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw shrimp found stored above vegetables as well as ready to eat food under raw lines. All trays removed and stacked correctly where no cross contamintion will occur. . Stack and store food items where cross contamination does not occur. Signing form given to manager and discussed stacking in detail. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Potentially hazardous cold foods shall be maintained at 41*F or below. Food items were observed sitting out on the prep table between 59F -60F. Both wings and general nuggets discarded. Do not leave food items out on the counters. Place immediately back in cold hold. Keep 41F or below. CDI. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Dates missing on eggrolls, sesame nuggets, pork, shrimp, wings and phfs cooked yesterday. Date after 2hrs if not used and discard in 7 days starting with the cook date/opened date. All dated and some discarded that the cook date was unknown. Ready to eat, potentially hazardous food prepared and held in the establishment more than 24 hours, or potentially hazardous food prepared in a food processing plant whose original packaging has been opened, shall be marked to indicate the date or day by which the food shall be consumed or discarded. The day of preparation or when package was opened, shall be counted as Day 1 and shall be held at 41°F or less for a maximum of 7 days. Food items throughout were observed without date marking. EHS remined staff to date immediately to avoid food being undated. . |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Degreaser found on prep table top . Degreaser removed and placed in chemical storage. Chemicals are to be stored where no contamination will occur. CDi |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-202.15 Outer Openings, Protected (C)
Self closing device missing on rear doors. Doors are to be self closing and tight fitting. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single serve items found stored on surfaces in need of cleaning. Clean the top shelf lines and racks throughout where single serve articles are stored. Single serve items are to be stored in a clean location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace rusty racks and fixtures in the walk-in-cooler. Replace torn gaskets and worn cutting boards. Equipment is to be in good repair.
4-501.12 Cutting Surfaces (C)
Replace worn cutting boards if surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting boards were observed with excessive buildup and scratching. Manager stated they will discard cutting boards. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
Yes |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the shelf lines, racks, wic racks, equipment surfaces and faces. Clean the cook line griddle line, fryers, lower cabinets under the fryers, sides of the fryers, prep tables, lower lines and shelves. Clean the prep make line top along the lid, trays and interior portions. Clean the hood vents , wall lines and sink vats. Clean the drainboard lines, nozzles at the sinks and microwave exterior. Clean the hood vent cleaning bin surfaces interior and exterior. Equipment surfaces are to be clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
Yes |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean the interior portion of the restroom toilet, sinks mirrors and fixtures. . Plumbing fixture surfaces are to be clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
Yes |
6-501.12 Cleaning, Frequency and Restrictions (C)
Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors along the walls, under the cook line, make lines and sink lines. Clean the floors under equipment lines and remove cobwebs from around the door areas in the rear. Clean the walls , frp panels and surfaces where splatter and build-up is observed. Clean the floors, walls and ceiling lines. Floors , walls and ceiling s are to be in good repair. Clean the walls and frp lines in the restrooms. Maintain facility clean.
The following areas were soiled with food debris and build up: All walls in entire kitchen, the floors throughout the kitchen including floor drains. Advised PIC to increase the cleaning frequency of all these areas to prevent build up.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Repair the floors where broken tiles are observed and re-grout low areas. Floors are to be in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
Yes |
6-303.11 Intensity - Lighting (C)
Increase lighting inside the walk- in-cooler to 10 light candles. lighting observed low. Lighting is to be 10 light candles. |