| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
In WIC observed: raw chicken stored above sauce and raw hamburger stored above shrimp
3-302.11(A) - Separate raw animal foods from ready-to-eat foods - P- CDI- Chicken and hamburger were moved to the bottom shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
Observed the following: residual food on 3 mandolins stored on clean utensil shelf, shield of ice machine was visibly soiled; and moldy buildup on outer layer of rice cooker.
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf: CDI: Mandolins were taken to dish machine to be cleaned and sanitized. Rice cookers were cleaned and sanitized.
Chlorine at the dish machine measured 0ppm.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. VERIFICATION IS REQUIRED IN 10-DAYS FOR WORKING DISH MACHINE. In the interim dishes may be washed in machine and then sanitized at the 3-compartment sink until unit is repaired. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
Observed chicken that was cooling for 3 hours measured 89F.
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: Food was voluntarily discarded by PIC. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
Observed time stamp was missing for the tempura batter that is store on TPHC.
3-501.19 The food is unmarked in containers or marked to exceed a 4-hour limit shall be discarded. P CDI- PIC stated food was prepared less than 1 hour ago. Time label for 2 hours prior was placed on food. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
Observed employee storing various pill medications throughout the facility above food and storage.
7-207.12 Medicines belonging to employees or that require refrigeration stored and kept inside a covered, leak-proof container and identified. P CDI- Medication was removed from kitchen. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken cooling on countertop at room temperature.
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI- Facility was educated on how to properly cool. Food was discarded for not meeting cooling parameters. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Maintain equipment in good repair. . Observed damaged rice cooker handles and latches and well worn rice cooker inserts on nearly all rice cookers that need replacing ASAP. Observed damaged and separated gaskets on kitchen prep cooler of BOH cookline. Observed rusted metal on walls and doorway of WIC to WIF, and rusted/ peeling WIC racks and rolling racks throughout facility.
4-205.10 Food Equipment, Certification and Classification (C)- Observed the establishment using the following household equipment: 3 mandelans; a blender, and 2 food processors. Replaced with approved commercial equipment. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
Observed heavy lime buildup on the internal of dish machine. Lime buildup is evident on cleaning racks.
4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Observed detail cleaning required on the following equipment: large ice buildup on floors in walk-in freezer; grease/batter accumulation on sides of fryers; sticky residue on shelving throughout (WIC, reach-ins, dry storage, clean utensils, etc.); cooler gaskets, and the exterior of the dish machine.
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed leak at prep sink. 5-205.15 PLUMBING SYSTEM maintained in good repair. C |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
Yes |
Observed damages to the following areas: Gaps in wall at serving area, large holes in wall in dry storage rooms; damaged wall area in dry storage. 6-501.11 Physical facilities shall be maintained in good repair.
Observed the following: 1 inch buildup of grease and food accumulation on baseboards throughout facility; splash on wall throughout, moldy caulking on wall and equipment junctures; soiled floors and dust on ceiling vents throughout.
6-501.12 PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Observed gaps in filter hood.
4-301.14 Ventilation hood systems and devices shall prevent grease or condensation from collecting on equipment, walls, and ceilings.
Observed that facility is smokey.
6-304.11 Mechanical ventilation of sufficient capacity shall be provided if necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
Observed lighting at handwashing sink by fryer measures 5ft candles.
6-303.11 On the food surface of buffets, within reach-in refrigerators, and places used for handwashing, warewashing, equipment storage, and toilet rooms, the light intensity must be at least 20-foot candles.
Observed employee belongings such as cell phones stored throughout the establishment. Create a permanent location for these items.
6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |