| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf - REPEAT- The establishment does not have a procedure in place for vomit and diarrheal event clean up. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. CDI- Provided PIC with a copy of the formal clean up procedure. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance- Pf - REPEAT- Observed the handsink in the front with a sanitizer bucket stored inside of it. Maintain access to hand sinks. Hand sinks may only be used for handwashing. CDI- Food employee moved all items, EHS advised them not to use the hand sink for storage. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.15 (A) Gloves, Use Limitation (P) Observed an employee wiping single use gloves with a paper towel and reusing the gloves. If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Discard gloves after a task is complete or any time they are damaged or soiled. CDI: Discussed with employee.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - C - REPEAT- There was one container of egg rolls uncovered in the freezer. Also observed raw chicken uncovered in the walk in cooler. Observed raw chicken being stored beside green beans and above other vegetables. Raw chicken stored above a container of cooked rice Food shall be protected from contamination by storing the FOOD in packages, covered containers, or wrappings. Advised PIC to discuss covering all foods once they are cool in the refrigeration and freezer units. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. CDI: Educated PIC on food storage and the raw products were moved |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness- P - REPEAT- The sanitizer at the 3 compartment sink read 0ppm chlorine. Maintain sanitizer at correct concentrations (50-200ppm chlorine or 200-400ppm quaternary ammonium) when being used to sanitize. CDI- A food employee re-made the sanitizer and it still read less than 50ppm with two cap full of bleach. Discussed the low concentration of the bleach the facility used and added 3 more caps until the sanitizer read at least 50ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Observed cleaning needed of the ice bin at the front drink station and cleaning at the ice deflector in the back ice machine. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: At a frequency specified by the manufacturer, or Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. CDI- Instructed employee to melt ice and sanitize. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed multiple items in the walk in cooler that were holding above 41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: At 41F or less. PIC stated that there was a large delivery of chicken that arrived at 10 AM and heavy foot traffic for prep. Door kept closed and advised PIC to call someone to adjust thermostat. Verification will be conducted by 6/30 to check ambient temp is less than 41F. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 Time as a Public Health Control- Pf -REPEAT- The facility uses time for their spring rolls, egg rolls, and crab Rangoon and has written procedures posted but did not have labels or a log stating the time the food was put out. (3) The 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- Discussed keeping a note pad at the register and writing down each time they replace the items so that they may keep track of the time since the unit it too hot for stickers. Food employees placed these items out 15 minutes prior so time was written down. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) Observed two unlabeled bottles of chemicals at the three comp sink. 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. CDI: Advised PIC to label.
7-208.11 Storage - First Aid Supplies (P) (Pf) Observed a first aid kit stored with paper towels.First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: Educated PIC on first aid kit storage. CDI: Kit moved to lower shelf.
7-201.11 Separation - Storage (P) Observed cup holders being stored next to chemicals under the hand sink. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI: PIC moved the cup holders. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Observed a large container of cut cabbage that was cooling in the flip top container from prep. 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. CDI: PIC moved this container to the walk in cooler. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11 Temperature Measuring Devices, Food - Accuracy (Pf) When calibrating PIC's thermometer, the thermometer was in a range of 28-38F and couldn't be properly calibrated to 32F. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to ±2F in the intended range of use. PIC was informed of the thermometer not being properly calibrated and was suggested to replace the batteries in the thermometer or to get a new one. Verification will be conducted by 7/7/22. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Controlling Pests- Pf- REPEAT-Observed two live cockroaches in the facility during inspection. The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(A) Routinely inspecting incoming shipments of FOOD and supplies;
(B) Routinely inspecting the PREMISES for evidence of pests;
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions.
CDI- EHS advised the PIC to increase pest control frequency to every other week so that they may control the issue. Once the issue is controlled, they can go back to monthly extermination. Also discussed using sticky traps and increased cleaning. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed one bucket of soy sauce stored on the floor near the back door. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints- C - REPEAT- No food employees were wearing hair restraints during inspection. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. All employees put on hats. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations- C - REPEAT-Observed wiping clothes being stored in soapy water. Hold in-use wiping cloths in a sanitizing solution (50-200ppm chlorine) between uses. Made a sanitizer bucket to store up front when sanitizer was remade. |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Observed washed peppers being cut that still had the stickers on them. 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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Observed clean utensils hanging in the "splash zone" above the wash and rinse basins of the 3 compartment sink. Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Food-Contact Surfaces - Cleanability- Pf - REPEAT- The lids on multiple large containers such as rice and sugar were badly damaged and needed to be replaced. Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. CDI- Showed PIC the items that need to be replaced and asked them to order as soon as possible.
4-501.11 Good Repair and Proper Adjustment - Equipment- C - REPEAT- The gaskets on the walk in cooler and 3 door freezer are badly damaged and needs to be replaced. There are missing dividers in the flip top cooler. The handle at the prep sink needs to be repaired. Missing metal stopper at sanitizer vat- replace. Maintain all equipment in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf) PIC stated that they could not find the sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. Verification will be conducted by 7/7/22. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions- C - REPEAT- Cleaning needed on splattered ceiling tiles and heavy cleaning needed on the floors under the make line where grease and residue is built up. All physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- C - REPEAT- Broken baseboards at the chemical storage area and next to the warewashing drainage need to be repaired and the hand sink at the back of the facility needs to be re-caulked. The flooring in the kitchen has areas where the seal needs to be replaced. The paper towel dispenser at the back hand sink is broken and needs to be replaced. At the mop sink the wall is missing and needs to be repaired/closed. Holes need to be sealed around behind the shelves and behind the back hand sink. 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
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers- C - REPEAT- Observed multiple employee personal items stored above prep surfaces including phones and headphones. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |