| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed table top can opener blade severely encrusted with food debris.
CDI- Brought to ware-wash for w/r/s. (-0) |
|
22
|
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 portioned shrimp sauce in mini RIC, top layer of stacked eggrolls in fliptop 1, raw shell eggs and raw diced meats in far left lowboy at make line above 41F.
CDI- Raw eggs used to make egg drop soup just earlier rapidly cooled in WIC. Mini cooler at front door shut, and TCS foods return to 41F within 35 minutes. Raw meats with unknown date when entered lowboy voluntarily disposed. (-1.5) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed scrambled egg in WIC and grilled chicken cooked yesterday without date marks in WIC and lowboy, respectively.
CDI- EHS confirms prep dates and allows dating of items. EHS advised PIC on proper date marks methods. (-3) |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
REPEAT.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed gaps along latch side and deteriorated mesh screens on both back doors, not preventing entry of pests. No pests observed onsite during inspection. Doors not properly fitted to their frames should be modified or replaced to close all gaps to outside. (-2) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed eggrolls and spring rolls laying on paper towels in fliptop 1. EHS advises PIC to used food grade cloths which are 100% natural fibers, and no additives or dyes. Cheese cloths, ‘food contact pads’, etc.
CDI- Paper towels removed. (-0) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed many soiled wiping cloths on surfaces throughout front and back of kitchen. EHS advises setting up sani-buckets for all area’s prior to beginning service, or at first wiping cloth use.
CDI- Sani-buckets with bleach set up by PIC. (-0) |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
PIC stated that raw, shredded cabbage in WIC is not washed prior to use. PIC is advised that produce, whether to be cooked or served raw, must be washed prior to use. EHS advised on proper methods.
CDI- Cabbage rinsed at prep sink. (-0) |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed in use knives at make line stored wrapped in cardboard, or on soiled wiping cloth.
CDI- knives w/r/s before alternate storage.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed container of water with rice scoops inside at 80F. EHS advised on storage of scoops.
CDI- Scoops w/r/s, stored without water at front going forward. (-0.5) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed fryer basket with deteriorated wire coming apart from frame.
CDI- PIC removes from service. (-0)
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed mini RIC at front of store graded for storage of commercially prepackaged beverages only. PIC advised, if unit goes into poor repair, to replace with commercial model. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed accumulation of grease residue and food debris on clean dish racks and inside WIC/WIF. Increase cleaning frequency advised. Racks that are no longer cleanable should be replaced. (-1) |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT.
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 grease splatter and stains on walls and ceilings throughout. Wall is especially yellowing to right of cook line. Deep cleaning and increased follow up maintenance is needed. Also observed standing water inside WIF which needs to be cleaned at earliest opportunity. (-1) |