| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not in active managerial control of cooling, storage of raw over RTE foods and other risk factor violations during my inspection today. CDI - Provided more education and Food Safety handouts to help provide additional guidance on active managerial control within the facility. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverages on prep table in kitchen. CDI - PIC relocated the employee drinks. -REPEAT- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at cookline with a bowl in the basin. CDI - PIC removed the bowl. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Observed raw shelled eggs stored over red curry sauce in the reach in cooler. Observed raw meats stored over sauces in the single door upright cooler. CDI - PIC adjusted the order the coolers to prevent cross contamination. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishmachine sanitizing at 0 ppm of Chlorine. CDI - PIC primed the dishmachine and it is now sanitizing at 100 ppm of chlorine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer under prep table with encrusted flour mixture. CDI - PIC rewashed and sanitized strainer. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 several foods (egg rolls, breaded chicken, dumplings) cooled from the night before between 43-45F in the walk in cooler. Cooling parameters not achieved. Observed the ambient air temperature of the walk in cooler between 48-50F CDI - PIC voluntarily discarded all egg rolls, breaded chicken, dumplings from 2/22. Verification visit required to further evaluate cooling since the walk in cooler was not properly functioning during this inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, shrimp tempura, scallops, crab sticks in prep top cooler above 41F. Observed raw beef in walk in cooler at 43F. CDI - Items in the prep top cooler were just placed into another unit to cool back down to 41F. Beef was placed into another cooler.
Observed the walk in cooler with an ambient air temperature of 48-50F. PIC stated that they are calling for repair ASAP. Refrigeration repair person arrived onsite and is currently working on the unit. The walk in cooler is the facilities main source for refrigeration and PIC has decided to voluntarily close until the walk in cooler in repaired. Please contact me at the number below. I will conduct a verification visit to ensure compliance and that the unit is maintaining 41F or less. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. - Observed WD40 and glass cleaner stored with ingredients and equipment under prep table. CDI - PIC relocated the chemicals to prevent cross contamination. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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 Observed several foods (egg rolls, noodles, breaded chicken) cooling in deep plastic containers with tightly covered lids and/or plastic wrap. CDI -PIC removed the lids to those items cooling for today to allow air to rapidly cool products down to 41F or below. |
|
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 several knives stored in between tables and walls in the kitchen. |
|
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 in the walk in coolers and throughout the kitchen in need of cleaning. -REPEAT- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Overall cleaning is needed under shelving units throughout the facility. |