| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When questioning PIC and food employee about their employee health policy, they were unable to discuss or show me their policy. EHS located employee health policy poster in English, but all employees 1st language is Mandarin Chinese. EHS provided PIC with employee health policy poster in Mandarin, but will discuss employee health in-depth during Verification visit no later than 08/30. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area handsink. CDI - Employee placed paper towels at handsink. Maintain hand soap and paper towels at all handsinks at all times. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw pooled eggs stored in prep top unit directly above cut vegetables. Observed raw chicken in large metal bowls stored on top of covered bulk dry ingredient bins (sugar and flour) while preparing raw chicken. CDI-All food items in the prep top unit were moved to walk-in freezer (see violation #20). The raw chicken stored on top of ingredient bins were placed on top of prep table. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy food debris on mounted can opener. CDI-Moved to 3-compartment sink to be cleaned and sanitized. Observed 5 large bowls stored clean with food debris while stacked. CDI-moved to 3-compartment sink to be cleaned and sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed double prep unit on cook line cold holding cooked chicken, raw eggs, cooked shrimp, cut cabbage, and other TCS foods above 41F. Per PIC, the items were placed in unit from walk-in cooler this morning at 10:30. PIC mentioned that they called someone on Monday to come and service the unit, but they have not arrived. Observed walk-in cooler cold holding various TCS food items above 41F. EHS was told by PIC that at 11:00 they turned the walk-in cooler off because they noticed ice building up. EHS arrived at 11:25 and noticed TCS food items measuring between 46-48F. Owner turned the unit back on during inspection but ambient was measured no longer than 44F and maintained that temperature for duration of inspection.
Owner agreed to voluntarily close until both units are repaired and maintaining temperatures at 41F or below. MCHD will need to verify repairs prior to restaurant reopening. PIC voluntarily discarded all TCS food items in both units. REPEAT Verification visit no later than 08/30 to verify repairs to coolers. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened containers of cooked pork, open bags of steamed dumplings, cooked shrimp, cooked chicken, and cooked noodles stored in prep units without date mark labels. Per PIC, all items were prepared the evening of 08/19, but voluntarily discarded due to violation #20. EHS observed all items in-use during inspection. Verification visit no later than 08/30 to verify date marking issue has been corrected throughout the facility. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 a sheet pan of cooked beef dumplings cooling on speed rack in back kitchen area at room temperature. Per PIC, the items were cooked and started the cooling process 30 mins prior to my arrival. CDI-PIC moved items to walk-in freezer to quickly cool. EHS discussed proper cooling parameters and methods with PIC. Educational material provided. REPEAT
If this violation is observed during facility’s next inspection, EHS may require implementation of a risk control plan or permit action. |
|
41
|
0.50
|
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 scoops in bulk containers with handles in contact of food products. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-603.16 Rinsing Procedures - C Observed 3-compartment sink set-up and in-use with one bay of hot water and detergent and the other two bays with water and sanitizer. No rinse step set-up. CDI - PIC emptied the middle bay and filled with fresh water only. |
|
47
|
1
|
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 accumulation of food debris on the outside and inside of equipment such as prep units, wok station and within walk-in cooler and freezer. Observed build up on bulk dry ingredient containers. Increase cleaning frequency to avoid build up. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 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. Observed damaged and missing floor tiles throughout kitchen including near 3-compartment sink. Repair or replace damaged flooring. REPEAT |