| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Person in Charge (PIC) shall demonstrate knowledge by being a certified food protection manager (CFM). Observed no CFM on site until after 20 min of inspection had been completed.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control of kitchen and food processes as evidenced by lack of cold holding, cooling methods, time as a publich health control (TPHC), and handwashing. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated that spanish speaking employees know the employee health policy in english. When employees were asked, they were unable to say any of the symptoms or illnesses. Corrected during inspection (CDI): An employee health poster/sticker was provided today in spanish for spanish speaking employees. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P After employee was directed to wash hands and change gloves, employee just changed gloves, and did not wash hands. CDI: Employee was made to wash hands by PIC.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands and then use bare hands to turn off water. PIC directed to go over handwashing with employeees.
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 overall lack of handwashing throughout inspection after changing tasks and moving throughout various areas of the kitchen. Employees need to wash hands before food preparation when they have changed tasks. Employees were only washing hands when directed by Environmental Health Specialist (EHS). |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and raw steak stored over ready to eat foods in both walk in and reach in freezer. Items were out of their original packaging. CDI: Items reorganized. Walk in food storage order guides provided today in both english and spanish.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw chicken and then handle ready to eat chicken without changing gloves. CDI: Employee directed to wash hands and change gloves. Employee washed hands and changed gloves. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked at 12:30pm above 70F at 3:30pm. CDI: Item voluntarily discarded. PIC was told that all hot items must be cooled in shallow containers, uncovered, and stirred as needed. REPEAT VIOLATION |
|
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 Observed "yum yum" sauce stored on counter. Product is made with mayonaise that states "refrigerate after opening". CDI: Product voluntarily discarded. Observed 3 plastic bus tubs of cut, raw chicken stored on shelf at room temperature. Observed 3 large cases of chicken stored at room temperature. Employee was cutting chicken the entire time inspection occurred. CDI: Item was cut less than 2 hours ago, per PIC. Item taken to walk in cooler to rapidly cool. Suggestion made by EHS to only cut one tub at a time of chicken. Also, only one box of chicken should be out of temperature control at a time. Observed large bowl of chicken marinating at room temperature for first half of inspection. CDI: Employee put chicken into small containers and placed in the reach in freezer. Observed rehydrated garlic in oil at wok station. CDI: Product permanently placed on TPHC. PIC directed to add product to the TPHC paperwork. REPEAT VIOLATION |
|
22
|
2
|
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 Observed no time stamp on noodles. PIC stated they were cooked at 10:30am. CDI: Item voluntarily discarded as it was after 4 hours. Observed broccoli with 10:30am time stamp in cooler still at 2:50pm. CDI: Item voluntarily discarded. REPEAT VIOLATION |
|
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 Upon entry to establishment, observed large pans of fried chicken stored on speed rack in kitchen at room temperature. Employee stated that product was cooked at about 2pm. Items were below 135F. CDI: Product placed in walk in. Observed noodles cooling in a deep plastic container. CDI: Item voluntarily discarded. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility cools very large amounts of food at one time. This puts a large burden on the walk in cooler. Today it was observed that there were 3 sheet trays of fried chicken, and a large tub of noodles, in addition to ambiently cooling large bus tubs of chicken and other TCS cold items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed food stored directly in "thank you" plastic bags. These bags are not rated for food storage without food being in a container or wrapper first. Observed large amounts of food that PIC stated was for employee use. Items were stored throughout walk in and large reach in. CDI: PIC moved items to bottom shelf. PIC urged to only keep the necessary amount of food items in the facility that is needed between deliveries. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12 (B) Manual Warewashing, Sink Compartment Requirements. Observed large metal bowl that does not fit in 3-comp sink to be properly washed, rinsed, and sanitized being used to marinate chicken. Remove bowl from facility. |
|
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 gaskets with debris in them. |