| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 wet cloth laying across faucet at front area hand sink. CDI - PIC removed. Observed bulk container of food pushed in front of back of house hand sink. CDI - container moved. Do not block hand sinks. Hand sinks may only be used for washing hands. Do not rinse or wet cloths in hand sink or place soiled cloths in hand sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw duck stored above raw beef in walk in cooler. CDI - PIC removed raw duck to lower shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above zucchini and bok choy in walk in cooler. CDI-PIC relocated eggs to lower shelf. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation-P Observed unpacked raw chicken and beef stored above and mixed with ready to eat foods like wontons in walk in freezer. CDI-PIC relocated wontons. 3-304.15 (A) Gloves, Use Limitation - P Observed employee crack raw shell eggs with gloved hands and continue to handle ready to eat food and food contact surfaces with no glove change. CDI-EHS directed employee to change gloves and wash hands. Gloves changed/hands washed. |
|
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 Slicer with food buildup on blade. Knife hanging as clean with meat residue visible. CDI - PIC cleaned.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer solution in 3 part sink at 0ppm cl. CDI - PIC replaced with sanitizer greater than 50ppm cl. |
|
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 cooked shrimp cooling in prep top for 2.5 hours at 73f. CDI - PIC discarded. Cool hot foods from 135 -70 within 2 hours and then to 41f or lower within a total of 6 hours. |
|
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 cut cabbage at 46 and cooked lo mein noodles at 59 on shelf at grill area. CDI - PIC returned to reach in cooler. Keep all TCS foods at 41f or lower in the cooler or use TPHC. |
|
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 No date marking on TCS foods in front line coolers. CDI - PIC date marked. Ensure date marking is present on all TCS foods that are kept on site longer than 24 hours. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 rice sitting out at room temperature with no timing present. PIC unable to locate written TPHC procedures. CDI - TPHC procedures provided to operator and completed during inspection. Ensure written procedures are available for items using TPHC and ensure time is applied as required in procedures. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of unlabeled chemicals near 3 part sink. CDI - PIC labeled. Label all chemicals.
7-206.11 Restricted Use Pesticides, Criteria - P Observed multiple spray cans of household insecticide in the back of house area. CDI - PIC discarded. Do not use household pesticides. Contact PCO for service. |
|
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 shrimp cooling in deep overfilled pan in top of prep unit at line. CDI - PIC discarded. When cooling, use a method that allows air to flow around the food to quickly chill. Do not place food into service units until cooled. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed bulk quantity of chicken wings thawing in food prep sink under standing water. Water temperature out of tap 75f. When thawing under water, the water must overflow the food in a container and must be at a temperature less than 70f. |
|
35
|
0
|
Food properly labeled: original container |
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. No identification present on working containers of dry goods throughout kitchen. Label all food items which are not easy to identify. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
na |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on racks less than 6 inches off of the floor in walk in cooler. Store all food at least 6 inches off of the floor to prevent contamination. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet on wrist while handling food. Remove jewelry from wrist while handling foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Soiled wet wiping cloths observed laying on equipment surfaces. Place used wiping cloths into sanitizer solution between uses or remove to soiled linen receptacle.
3-304.14 Wiping Cloths, Use Limitation - C Observed wet wiping cloths used to anchor cutting boards while in use. Do not use wiping cloths under cutting boards. |
|
41
|
0
|
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 scoop laying in cooked rice and another scoop laying in dry rice both with handles in the food. Store scoops so that the handle is not in contact with the food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace damaged gaskets on walk in cooler, walk in freezer, and reach in coolers. Replace or refinish rusty and peeling shelving in walk in cooler and freezer units. Repair dripping condensation leak in walk in freezer. |
|
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 Buildup present on exterior surfaces of equipment, inside cabinetry, and on casters of equipment needs cleaning. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove accumulated litter and refuse in dumpster enclosure. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Buildup present on flooring under equipment needs cleaning.
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. Repair concrete wall surface surrounding can wash area to make smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Increase light intensity in womens restroom to at least 20 foot candles. Current light intensity less than 10 foot candles. |