| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf ***A water pitcher was stored in the hand washing sink. CDI, PIC moved water pitcher to obtain access to hand washing sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
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 ***Employee used a container that previously had raw chicken in it and filled it with soap and water in the prep sink. The container also had utensils and cutting boards that previously was used to prep raw chicken. Employee dipped a cleaning sponge in the container that was had soapy water and previous raw chicken and then was using the sponge to clean a prep table. CDI, employee was stopped. The container and utensils were taken to the 3-compartment sink to be washed, rinsed and sanitized. Employee then properly washed, rinsed and sanitized the prep table. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. (1) For a stationary rack, single temperature machine, 165F. Pf ***During the inspection the dishwasher was ran twice, the second time the temperature was 155F. The dishwasher started the leak. CDI, PIC set up the 3-compartment sink to wash, rinse and sanitize dishes. VR: verification will be conducted within 10 days to make sure dish washer is reaching 165F. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. P ***A container of lo mein from the previous day in the walk-in cooler was 43F. CDI, PIC voluntarily discarded noodles. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 ***The flip top unit had an ambient of 46F. In the unit at 1:41pm, two containers pork was 46F, lo mein was 46F, rice noodles were 46F and bamboo and corn was 46F. CDI, items were checked again at 3:38pm and everything was the same. PIC voluntarily discarded pork, lo mein, rice noodles and bamboo and corn. VR: verification will be conducted in 72 hours to make sure unit is holding items at 41F or less. |
|
33
|
1
|
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 ***Lo mein in the walk-in cooler from the previous day was in a large container with the noodles stuck together, lo mein was 43F. CDI, educated PIC on proper cooling methods such as placing the lo mein on a large tray and spreading the noodles out to properly cool to 41F before putting them in a container. PIC voluntarily discarded lo mein |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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. ***A knife was stored in between prep table and flip top unit. |
|
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 shall be maintained in good repair. ***Observed a broken hot hold unit in the prep area. Observed rusting shelves/racks in prep area and in the walk-in cooler. Observed rusting on the seasoning grinder. Observed a rusting table that the rice cooker is sitting on. The walk-in cooler door has a hole at the bottom.
4-101.11 Characteristics. Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. ***Plastic chicken stock containers are being re-used to store produce and other ready to eat food items. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
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. ***Observed debris in the following area/ on the following equipment: the hood, the short boy reach-in freezer between the hot hold table and flip top unit and on the fan blowing towards the flip top unit. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. ***There is a leak at the faucet at the meat and vegetable prep sinks.
5-202.11 - Approved System and Cleanable Fixtures: A plumbing system shall be designed, constructed, and installed according to law. P ***Dishwasher is leaking a large amount on the floor when it is ran. VR: a verification will be conducted within 72 hours to make sure the dishwasher is not leaking on the floor. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 - Outdoor Storage Surface: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped enough to drain to prevent the collection of surface water. ***Observed the grease receptacle on the grass. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.114 - Maintaining Premises, Unnecessary Items and Litter: The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. ***Please remove any equipment or utensils that are not being used from the establishment.
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. ***Observed multiple ceiling tiles that have debris. The ceiling over the prep sinks have cobwebs.
6-501.11 - Repairing: 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. ***The front hand washing sink is detaching from the wall and needs to be recaulked. |
|
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. ***Observed employees phone stored over flip top unit. |