| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee stored above facility food items in walk in cooler. - 0 - |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloths stored draped inside of hand sink. Observed scrubber pads stored inside of hand sink. CDI - All items removed. Hand sinks used for hand washing only. - 1 - |
|
18
|
0
|
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 rice cooling from night before at 43F. CDI - PIC voluntarily discarded. - 0 - |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken stored in prep unit at 45F. CDI - PIC moved items to walk in cooler to rapidly cool. - 0 - |
|
21
|
1.50
|
Proper date marking and disposition |
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 observed shrimp, chicken, fried chicken, and noodles stored in prep top without dates marked. Observed cut cabbage, noodles, and chicken stored in walk in cooler without dates marked. PIC prepped all items yesterday. CDI - PIC date marked items. - 1.5 - |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried chicken, sesame chicken and cabbage stored on TPHC without times marked. CDI - PIC marked times items were taken out. - REPEAT - 2 - |
|
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 cut cabbage and cooked eggs cooling in prep unit. Observed cut cabbage cooling tightly covered in walk in cooler. CDI - PIC moved items to walk in cooler to rapidly cool. Cabbage was uncovered to allow proper air flow for cooling. - REPEAT - 1 - |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen in door not able to fully close. Observed front door open during inspection.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. - REPEAT - 2 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored draped inside of hand sink. CDI - Items moved to sanitizer bucket. - 0.5 - |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cardboard box of broccoli used for orders. CDI - EHS discussed washing vegetables before use. - 0.5 - |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed walk in freezer in need of sweeping. - 0 - |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed general cleaning needed throughout facility. Build up on floors behind ice machine and rice cooker. Observed greasy build up on walls throughout facility. Observed grease build up on ceilings and ceiling lighting. - REPEAT - 1 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone chargers stored on top of canned goods in dry storage.
6-303.11 Intensity-Lighting - C Observed light out in kitchen area. CDI - PIC fixed lighting. |