| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 the front hand sink. CDI - paper towels were provided.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a steel wool stored in the front hand sink. Observed boxes blocking the back hand sink. CDI - items were removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed egg rolls and spring rolls stored in a container with wiping cloths.
Observed a container of cabbage sitting directly on top of another container of cabbage in the walk in cooler. CDI- containers were separated. |
|
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 4 containers stored as clean while they still had food debris on them. CDI - dishes were removed to be-rewashed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 chicken in the prep top at 85F at 1:00 PM. Employee stated it was placed in there about 3 hours ago to cool. Chicken did not meet the time/temperature cooling requirements. CDI - chicken was discarded and denatured with bleach. Observed a large container of lo mein noodles at 57F in the walk in cooler at 1:25 PM. Employee stated they were cooked yesterday and placed in the walk in cooler to cool. CDI - noodles were discarded and denatured with bleach because they did not reach the time/temperature requirements for cooling. Explained proper cooling methods, time and temperature requirements. Also, left another copy of the cooling chart with the PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp, bean sprouts, lo mein, cabbage, pork, hot dogs and raw beef holding above 41F. CDI - some items were cooled with ice, the others were placed in the walk in cooler and freezer to cool; see temperature chart. |
|
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 chicken cooling in the prep top (chicken was still 85F). Observed a large amount of lo mein noodles cooling while covered in the walk in cooler. CDI - items were discarded due to a time/temperature violation. Explained proper cooling methods. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of MSG and sugar not labeled on the chef's cart. CDI - items were labeled during the inspection. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT VIOLATION 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several gnats and flies throughout the facility. Make sure all doors stay closed and thorough cleaning is done to prevent pests. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
REPEAT VIOLATION 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees working with food without hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on prep tables. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT VIOLATION 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal
angles, crevices and assembled to allow access to clean. -Pf - Observed a deeply cut and stained cutting board on the prep unit by the wok. Replace with a new one or remove it.
4-501.11 Maintain equipment in good repair. - Observed spray painted dry storage shelves by the back door; replace rusty shelving and do not spray paint.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during
multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed food stored in non-food grade containers. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -
Observed cleaning needed inside the lid of the flip top coolers, shelves in the prep units, walk in and walk in freezer.
Observed cleaning needed on the unused equipment on the store side. As long as the equipment is in the facility it must remain
clean to prevent pest issues. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
REPEAT VIOLATION 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. - Observed cleaning needed on floors and walls throughout the facility. Better cleaning needs to be done on the floors and around drains by the 3 compartment sink to
address odor problems and cleaning needs.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so
they are smooth and easily cleanable. - Observed raw wood walls by the restrooms; seal or paint wood.
*For a re-inspection please call (980) 314-1620 |