| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided PIC with an updated Employee Health acknowledgment form to properly inform employees. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed establishment does not have written procedures for the cleanup of vomiting & diarrheal events. CDI: educated and provided the PIC with a template plan to be implemented. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
REPEAT VIOLATION: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork stored above ready to eat foods inside chest freezer. Observed raw shell eggs stored above sauces inside walk-in cooler. CDI: storage order was corrected.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef inside chest freezer. CDI: storage order was corrected. |
|
22
|
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 inside prep table sweet and sour chicken at 43F and spare rib tips at 45F stacked too high inside cooler. CDI: some product taken out and stored inside 3-door reach-in. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer levels well above 200ppm in spray bottle. CDI: corrected to proper concentration level. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged food items and single service items stored inside the women’s restroom. Discussion with PIC to relocated items to hallway, dining room, or kitchen. Observed raw chicken stored inside cardboard box upon entering the kitchen. CDI: chicken was moved to a food grade container and cardboard was discarded. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled cloths on prep surfaces in kitchen especially at wok station. |
|
43
|
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 handle down in rice and cup used inside sauce inside walk-in cooler. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in freezer not functioning properly and needs repair. Facility is not using freezer and has purchased a chest freezer to keep frozen food. Discussion with PIC to have walk-in freezer repaired or obtain another piece of commercial equipment that has shelving to properly store food items. |
|
49
|
0.50
|
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 cleaning needed to remove grease/ food debris/residue on outside and handles of dry good bins, hood system, shelving inside walk-in cooler, and fan covers inside walk-in cooler. Increase cleaning frequency. |