| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) Demonstration- Pf -
Facility had 5 P/Pf violations showing lack of managerial control over food safety. 9 repeat items were found during today's inspection. The PIC at a food establishment shall either be a CFPM or be able to demonstrate knowledge of proper food safety and handling. CDI- Thoroughly discussed all violations with manager. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Observed several food that was not actively cooling in the walk-in and the reach-in freezer without a lid. The ice bin up front was found with a lid.Food shall be protected from cross contamination by storing food accord to their final cook temperature and storing food covered or wrapped.
CDI, lids were added to all items. Keep the ice bin close when not in use |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Several items on the makeline were holding below 135F (see temp. log) Maintain all HOT TCS food at or above 135F
CDI, all items were voluntarily discard. All eggrolls were reheated to 165F and higher |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control- Pf -REPEAT
Facility use TPHC for the spring rolls, egg rolls, and crab rangoon however the PIC could not provided time stamps for these items. FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
CDI, all items were reheated to 165F or above. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf)
At the start of the inspection, there were five bags of beef thawing in standing water. TCS Food shall be thawed:
(A) Under refrigeration that maintains the FOOD at 41F or less.
(B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking.
CDI, the beef (39F) was placed in the walk-in cooler to finish the thawing process. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food-(C)- REPEAT
Several containers of garlic was stored in containers identify as Cajun seasoning. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Label the containers with the correct product name |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT
At the start of the inspection, cooked rice was stored underneath the back hand sink that was also leaking when in use. Several containers of washed and prepared chicken was found on the floor at the start of the inspection. Also noted, uncovered washed cabbages stored under an active leak in the walk-in cooler. FOOD shall be protected from contamination by storing the FOOD:In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches above the floor |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
Found a box of washed broccoli stored on the floor in it's original container at the start of the inspection. The PIC stated that the broccoli would be washed again in the wok before use. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
Wash all vegetables before prep and do not use original container to stored wash produce in. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- (C)- REPEAT-
The condenser in the walk-in cooler was observed leaking. All equipment shall be maintained in good repair.
Repair the walk-in cooler with a permanent solution |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces- (C) - REPEAT
Deep cleaning needed of the walk-in cooler shelves, underneath the flip top fold and the exterior surface of the food container and equipment. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue and to prevent attraction of pests. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair. (C) REPEAT
Thank you for repairing the previous items however, there was a leak coming from underneath the back hand sink. Plumbing shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- (C)- REPEAT
Stained ceiling tiles and junction throughout the kitchen. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Several employee's beverages were improperly stored throughout the kitchen. One beverage was found on the top shelf above the sauces at the grill station and another next to the flip top Also noted, keys and personal blaze stored at the make-line. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |