| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 When to Wash - P Employee observed donning gloves and did not wash hands prior. CDI. Employee rewashed hands.
2-301.15 Where to Wash - PF Employee observed washing hands in prep sink. Handwashing must be performed only in handwashing sinks. Do not use handsinks for any other activity other than handwashing. CDI. Employee was educated. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Neither sink in kitchen had handsoap upon arrival of inspection. CDI. Soap provided at both sinks.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at handsink. CDI. Paper towels obtained. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer at three compartment sink measuring 0 ppm. Chlorine sanitizer was remade to proper concentration.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener blade heavily soiled. CDI. Can opener sent to three compartment sink to be washed, rinsed, and sanitized. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
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 cooked wings and General Tso's chicken cooling again at room temperature since yesterday afternoon. Today, food was observed at 56 degrees. CDI. PIC voluntarily discarded food. Cooling begins when food drops below 135F. Repeated on the last several inspections. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken wings, raw cut chicken, and raw beef all stored at room temperature in back of kitchen for extended period of time above 41F. CDI. Meats moved to cooler to rapidly cool down until needed. Repeat violation. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf All foods in flip top unit including cooked pork, shrimp, chicken, chicken wings, and chopped cabbage for over 24 hours. Chopped cabbage and pork wontons also found in walk-in and reach-in cooler with no date marking. CDI. Foods discarded. |
| 26 |
0 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of windex in clear spray bottle and detergent in clear bottle both observed with no labeling. CDI. Bottles labeled. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 Wings and general tso chicken found cooling in overfilled flip top containers next day after cooling above 41F. CDI. Food discarded and denatured. Repeat violation. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several containers of sugar, salt, soy sauce, and other unknown oils bearing no labeling by grill area. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon arrival in kitchen, large rubbermaid container of raw beef observed on floor near prep table. Cleaned onions observed on floor in walk-in cooler. Repeat violation. |
| 38 |
0 |
Personal cleanliness |
No |
No |
No |
No |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed cooking food with no hair restraint. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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. Spoon handle observed immersed inside of sauce in reach in cooler. Bowls without handles are being used to scoop raw chicken. Use utensils with handles to prevent contamination. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans and containers being stacked together wet. |
| 43 |
0.50 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-502.13 Single-use and single-service articles may not be reused. Single use oil plastic containers are being cut and used for scoops. Lowes wooden paint stirring stick observed wet next to rice cooker. PIC stated it is used to stir rice. Cardboard is being reused on floor to absorb oil. Do not re-use single use items. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.12 Cutting Surfaces - C Multiple cutting boards observed in back of kitchen are heavily scratched and no longer easily cleanable. Replace cutting boards or resurface them.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic ice maker (igloo brand) is not ANSI certified. Replace with commercial grade ice maker or remove from facility. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Hood above cooking area has heavy accumulation of grease build up. Shelving, inside of reach-in coolers, cold holding units, and gaskets need more frequent cleaning. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C Ensure lights are turned on during the cooking/food prep process. No lights turned on over grilling area. |