| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 food (cabbage and meat) being stored on shelving above restaurant food in walk-in cooler. EHS (Environmental Health Specialist) advised that PIC (Person in Charge) label food as "employee food" and store on the bottom shelf where it cannot be mistaken for restaurant food and where it cannot contaminate restaurant food. CDI (Corrected During Inspection): PIC properly labeled food. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.11 Keep hands and arms clean. -P Observed lack of hand washing throughout inspection. Employees were not changing tasks but one employee was cutting raw chicken and other employees were cooking raw chicken. CDI: EHS advised PIC to encourage employees to wash hands more frequently. |
|
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 kitchen hand sink to be blocked with dirty dishes upon arrival. PIC had to move items so EHS could wash hands. CDI: items relocated. EHS advised PIC to keep this area open at all times, especially when employees throughout kitchen are working with raw chicken. EHS suggested putting dirty dishes in another location while they wait to be cleaned. |
|
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 45F. -P Observed noodles cooling at a rate of 0.29 deg/min in walk-in cooler. Proper rate for items cooling from 135 to 70F is 0.5 deg/min. CDI: items were spread out onto sheet pans to quickly cool. Helpful cooling documents left with PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT Observed items holding above 45F in prep coolers #2 and #3. PIC stated that facility is busy during lunch and cooler doors are opening and closing a lot. EHS stated that even with heavy use, coolers should be capable of holding foods at proper temperatures at all times. EHS to make return visit. This has been an issue the past 4 inspections. CDI: TCS items were relocated to walk-in cooler. Upon arrival EHS observed employee cutting chicken 7 large cases of chicken sitting out on counter. EHS advised that employee only have one case of chicken out at a time and to have the rest under temperature control so that chicken does not rise above 45F when not in preparation. New cooling poster left with facility to remind them of the cold holding temperature requirement moving to 41F effective January 1, 2019. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items throughout coolers without date labels including chicken, egg rolls, and bourbon chicken. CDI: items properly date labeled. Ensure items are dated with open/cook/prepare date. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT Observed chicken wings in prep cooler #1, above 45F that PIC stated get discarded after four hours. Product did not have time stamp. CDI: chicken wings properly time stamped. Observed items that were on TPHC at time of inspection but were not listed on TPHC procedure form. Items included chicken wings, fried rice, and tofu. CDI: PIC added items to TPHC procedure form. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed product called So-Kleen Lye being used to soak dirty dishes and utensils before being washed. Product label stated "For Industrial Use Only" and had multiple warning labels. EHS advised PIC to discontinue use of this product on food contact surfaces.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without labeling by three compartment sink. Employee stated bottle was filled with water. CDI: PIC properly labeled bottle. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT Observed noodles cooling in walk-in cooler in a deep pan at improper rate. CDI: PIC spread items out onto sheet pans to bring temperature down quickly. Facility cools large amounts of food, mainly fried chicken. EHS advised PIC to cool less items so they have more room in walk-in cooler. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple spice containers, white granular, and squeeze bottles without labeling throughout. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. REPEAT Observed prep coolers holding foods above 45F. VERIFICATION REQUIRED to ensure coolers are capable of holding foods at 45F or below at all times. Observed prep cooler #3 doors to not shut properly which could lead to mentioned cold holding issues. |