| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11(A-L) Person in Charge (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 safe cooling, use of time as a public health control (TPHC), and handwashing. REPEAT VIOLATION. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
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 recontaminate hands by turning faucet off with bare hands multiple times, even after demonstrating how to do it properly. Corrected During Inspection (CDI): Employees repeatedly corrected and shown proper handwashing. REPEAT VIOLATION
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees change tasks several times and change gloves but not wash hands. CDI: Employees washed hands and donned new gloves. REPEAT VIOLATION |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored over ready to eat food in freezer our of commercial packaging. Observed raw scallops, out of commercial packaging, comingled with open ready to eat foods in freezer. Observed raw chicken in egg rolls, per original box, stored over ready to eat items in walk in cooler. CDI: Items reorganized properly. REPEAT VIOLATION |
|
18
|
3
|
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 cooling at a rate of 0F/min in reach in freezer. Observed chicken cooling in prep top at 0F/min. Observed shrimp cooling in walk in at .05F/min. CDI: Cooling methods were changed to achieve proper rate. Chicken was moved to a shallow pan in the reach in freezer, shrimp was uncovered and stirred, and noodles were stirred. REPEAT VIOLATION
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed shrimp roll filling cooling at a rate of 0F/min. CDI: Item vented and stirred. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot sauce soup and egg drop soup holding on shelf under no temperature control below 135F. PIC stated they cook it in the morning and reheat it a little at a time. PIC was told that items cannot be held without temperature control at any time unless held on TPHC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed baby corn stored in bowl above chill line in prep top. CDI: Item voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection. |
|
21
|
1.50
|
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 multiple containers of undated food in prep top cooler that PIC stated had back ups in the walk in with dates. No back ups could be found. CDI: PIC correctly dated the containers in the prep top cooler. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 time of 1pm marked on pork cooked and placed on TPHC yesterday. Product was not discarded at the end of the 4 hour hold time. CDI: Product voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed chicken cooling in prep top cooler. Observed shrimp and shrimp roll mix cooling in walk in while tightly covered. Observed noodles cooling in reach in freezer with little room for ventilation. CDI: Cooling methods changed to achieve proper cooling rates, including removing lids, stirring, and relocating in the coolers for better air flow. REPEAT VIOLATION
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cooks and cools and cold holds many items. Products are not being cooled effectively due to the volume of food present in facility. EHS recommends increasing the number of deliveries to reduce cold holding load on coolers, therefore improving cooling potential. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee belongings stored hanging on shelf with dry goods. Observed personal food stored on prep table and set up for eating with a seat, over ready to eat sauces. See #54. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 scoop handle for ice down in ice in freezer. CDI: Employee removed whole container and took it to the 3-comp to wash, rinse, and sanitize. |
|
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 damaged gasket on reach in part of small prep top. Observed dry goods lids cracked and held together with tape. |
|
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 heavy accumulation of grease on some equipment. Observed heavy build up on prep sink being used to thaw unwrapped food, in an open container.CDI: PIC instructed employee to wash, rinse, and sanitize the sink and then place food in it, in a container. Observed tape remaining on containers after being cleaned. CDI: Containers moved and properly washed, rinsed, and sanitized. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard and peeling baseboard under 3-comp sink wall and prep sink wall. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed no employee bag/jacket area in facility. |