| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. (Pf)
Several violations were found to be repeats from previous inspections including separation and cooling methods. CDI by providing separation and cooling to PIC. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. (P)
(REPEAT) Raw shrimp found above vegetables in the walk in cooler. CDI by PIC removing from walk in cooler. A tong sits in the raw chicken container at a raw meat prep top cooler, which REHS observed being used to pick up raw shrimp. CDI by the shrimp being cooked to above 165F. This container of shrimp must all be cooked to above 165F. In the dry storage room, a box labeled for raw chicken held flour and another for breading used to bread chicken wings. CDI by PIC removing from boxes as per PIC they do not use these and they were supposed to have been removed last inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. (P)
Found raw shrimp overfilled in the right prep top cooler. PIC states it placed there this morning therefore CDI by separating into smaller portions. Found walk in cooler holding foods at 41-43F in walk in cooler. When speaking to PIC, REHS was told that the owner turned down the dial before opening when doing a large amount of prep work, but did not realize that he actually turned the dial up. CDI by having some items that were correctly cold holding and seeing the air temperature return to 38F when the dial was turned in the other direction. The air thermometer had been removed from here because the batteries kept dying per PIC. During the inspection the batteries were replaced. Keep an air thermometer present in the walk in cooler to quickly determine temperature. A visit may be made in the future to ensure that the walk in cooler is properly cold holding during high intensity use. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf)
Found several items dated for today's date. However, many other items in the walk in cooler and prep top coolers were dated for 6/24 and 6/26. In previous conversations, the owner stated that the date marking procedure is to mark the day after prep as the disposal date. However, a couple items were cooked today(found during cooling procedure by REHS) and labeled 6/22 in response to inspection per PIC. Keep labeling system consistent. CDI by relabeling for disposal dates. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, and single-service and single-use articles. (P)
Observed bottles of bleach and lye on the clean dish drainboard of the 3-comp sink. CDI by moving these item below the 3-comp sink.
7-102.11 - Common Name: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)
Pump spray bottle of degreaser found under back hand sink unlabeled. CDI by employee labeling with contents. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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) Found cooked chicken in the walk in freezer while covered in plastic under the fan unit where air flow will not blow. CDI by placing onto an oven tray in the walk in freezer. Found blanched broccoli in the top section of the right prep top cooler where air flow will not reach. CDI by PIC using the broccoli with the next order. Do no use the prep top coolers to cool during the high intensity portions of the day. In the same cooler, the cooked mix of veggies and chicken were found in the bottom section with a closed plastic container where larger tubs of sweet and sour chicken will block air flow. CDI by PIC taking the mix to be reheated and placed into the hot and sour soup. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.112 - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
(REPEAT) Many dead spiders were observed throughout kitchen. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed rice in an open bag in the dry storage. CDI by employee closing it up. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Walk in shelving and dunnage racks in poor repair.
(REPEAT) Gaskets torn on coolers on walk line. Observed that the PIC had used the gasket glue to reattach a section of the gasket, but other places are torn throughout gasket. Gasket is torn on the walk in cooler. The shelves have been cleaned and painted to cover rust in the walk in cooler and dry storage. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue.
Wipe down the inside of worktop cooler for mildew and grease buildup. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
(REPEAT) Clean walls of kitchens cobwebs in corners (including by doors, under dry storage, in the hood, under prep sinks, and behind cookline). Sweep and mop under dry storage shelves and prep sinks. Wipe down walls behind the prep top coolers for grease. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
Cooked beef, rice, and octopus were found in establishment coolers per PIC were just for employees. Label employee only containers and keep below establishment food. |