| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC pouring chemical solutions into bottles inside of handsink. Rag stored at handsink. CDI - All items were removed from handsink. REPEAT. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods. CDI - PIC reorganized for correct storage order. REPEAT. |
|
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 41F. -P
Observed brown rice at 48F. PIC stated the products had all been cooled the day before. Products did not cool from 135F to 41F within a total of 6 hours. CDI - Brown rice was voluntarily discarded during inspection.
Points not escalated; improvement has been shown since previous inspection. EHS educated PIC on cooling procedures and provided educational material.
REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, lo mein noodles, rice noodles, raw chicken, and raw beef in prep unit. CDI - All items were discarded. PIC stated the equipment was having trouble in weeks prior and will put in work order for equipment.
Observed shrimp sauce holding at 45F in reach in cooler. CDI - Sauce was pulled to freezer to cool rapidly. |
|
21
|
3
|
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
bulk items that are being cooked and stored in the freezer one day without a date label. The food employees pull that product to the reach in units. CDI - PIC date marked items. Educated to cook, freeze, and date label product in freezer. Date label the food that is brought to the reach in. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals in spray bottles without identifying labels. CDI - PIC labeled chemical bottles. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 spoons used to scoop rice stored in container of water on counter. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed dishwasher dispensing no sanitizer during wash cycle; 0 ppm. Bucket of chlorine was empty. CDI - New chlorine bucket was provided while on site during inspection. Chlorine read at 200 ppm. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, equipment door tracks, microwave, outside of equipment, walk in cooler floor with food debris and residue throughout facility. Increase cleaning frequency. REPEAT. |
|
54
|
1
|
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
employee possessions in walk in cooler and reach in cooler stored above or with customer food. Walk In cooler has designated
area, EHS recommended all food be stored below customer food and in designated area. EHS recommended creating designated area in reach in cooler. REPEAT. |