| 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) PIC shall ensure rules in the code for food safety and handling are met. Observed overal lack of control of kitchen and food processes as evidenced by lack of safe cooling, use of time as a public health control, and cross contamination prevention. REPEAT VIOLATION |
|
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 When asked, employee was unable to give EHS any food borne illnesses or symptoms related to food borne illnesses. Facility has an employee health policy in the employee's first language posted, but employee does not know the information and could not point it out in the facility. CDI: Employee was shown the document and where it was hanging. PIC directed to go over employee health policy more often. |
|
6
|
0
|
Hands clean and properly washed |
No |
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 one employee recontaminate hands by not using a papertowel to pump the paper towel roll. CDI: Employee was shown how to pump some towels, then properly wash hands, then use towel to pump more towels if needed to adequately dry hands. REPEAT VIOLATION Overall significant improvements in handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed egg rolls with raw chicken (per original box) stored over raw beef in walk in.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed egg rolls with raw chicken (per original box) stored over egg noodles in walk in cooler.
CDI: Items reorganized properly. REPEAT VIOLATION |
|
18
|
3
|
Proper cooling time and temperatures |
No |
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 cooked chicken cooling at a rate of .1F/min in first cooling parameter. CDI: Product was relocated to top shelf of freezer to get better air flow. Cooling rate then was exceeded as it dropped 23F in 10 min. 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 curry sauce cooling at a rate of .025F/min. CDI: Product moved to shallow pan, and cooling rate exceeded. |
|
20
|
0
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tapioca pearls on counter under no temperature control. CDI: Item voluntarily discarded. REPEAT VIOLATION Improvement from previous inspections. All other items at proper temperatures. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
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 time of 10:05am marked on chicken and tofu in prep top cooler. Items are held on TPHC and were not discarded at 2:05pm, as required. CDI: Products voluntarily discarded. Observed soups on time on bottom shelf. PIC stated he then moves the soup to the warmer and keeps them hot. CDI: Soups in warmer labeled with time. PIC was told that once food is on time, it cannot be placed back under temperature control as a means of preventing pathogen growth. Once any item is on TPHC, it must be discarded at the appropriate time. REPEAT VIOLATION |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Storage-First Aid Supplies - P,PF Observed first aid supplies including burn cream, salves, and medicines stored above canned goods and above open plastic wrap and open foil. CDI: Supplies moved to non-food area. |
|
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 arrival observed sheet pans of chicken cooling on speed rack in kitchen under no temperature control. Observed curry sauce cooling in deep pan while partially covered. CDI: Chicken moved to reach in freezer for active cooling and Curry sauce moved to shallower pan and uncovered. 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, and allowing more opportunity for effective cooling. REPEAT VIOLATION |
|
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 no label on granular dry good in a medicine like bottle in dry storage rack. PIC could not identify what the product was. CDI: Product voluntarily discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee belongings stored hanging on shelf with dry goods. REPEAT VIOLATION See #54.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans on dry storage rack, not segregated in an area for credit. CDI: Cans relocated to an area where PIC can keep track of items that need to be returned. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-801.11 Clean Linens - C Observed clean wiping cloths stored on ladder rungs in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed dry goods lids cracked and held together with tape. REPEAT VIOLATION |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. REPEAT VIOLATION |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
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. REPEAT VIOLATION |