| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P. Observed employee putting away stock, using cell phone, and touching face and nose with bare hands then begin to prepare food at wok area with no hand washing. CDI - EHS directed employee to wash hands. Hands washed. Wash hands after doing activities that contaminate them and before handling food. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cases of food pushed in front of back area hand sink along with rubber gloves laying in sink basin and delivery invoices tucked behind faucet. CDI - PIC removed. Do not block access to hand sinks. Do not use hand sinks for other purposes or store items in or on the hand sinks. Hand sinks must be ready for use at all times. REPEAT |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bowl of cooked chicken placed on shelf below raw meats in walk in cooler. CDI - PIC relocated. Do not store raw meat above cooked or ready to eat food. REPEAT |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with dried food residue on blade. Multiple metal pans stored with greasy residue on interior food surfaces need re-cleaning. VR within 10 days to check equipment and utensil cleaning. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage at 48f, noodles at 43f, blanched peas and carrots at 67f sitting out of refrigeration at room temperature. CDI - PIC returned to cooler. Do not allow TCS foods to sit at room temperature.
Observed reach in cooler in kitchen with elevated ambient air temp of 42f holding all TCS foods above 41f including egg rolls at 46f, cooked chicken at 44f, dumplings at 45f, wontons at 44f. PIC discarded. VR within 10 days for repair and cold holding in reach in cooler.
REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 prep top of front line cooler. Confirmed with PIC that some foods are held over in refrigerator units for next day use. Some foods are portioned from bulk containers found in the walk in cooler. All TCS foods that are kept on-site longer than 24 hours must have a date mark present no matter which cooler the food is stored in. If food is placed into front line coolers from bulk containers in the walk in cooler, the date must follow the food. VR within 10 days to evaluate overall date marking system for TCS foods in cold holding. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
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 No timing present on containers of cooked rice or chicken wings using TPHC. CDI - PIC applied timing. Follow the written procedures for using TPHC. All items that are out at room temperature must be listed on the procedures which are posted in the kitchen and they must have timing present. REPEAT |
|
31
|
0.50
|
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 dumplings cooling on rack in back area with no active cooling method in place. CDI - PIC placed into walk in cooler to chill. When cooling food, use methods that allow the food to cool down quickly. Do not allow food to cool at room temperature once it is in the danger zone at 135f. Food should be placed into shallow containers and put into refrigerators or freezer to quickly cool. REPEAT |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 labeling present on foods in use at wok area. All food that has been removed from the original labeled container must be identified. REPEAT |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
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. Containers of food, bulk carrots, and cases of shell eggs on shelving in walk in cooler that is less than 6 inches off of floor. Case of duck stored directly on floor in walk in freezer. Store all food at least 6 inches off of floor to prevent contamination. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple soiled wiping cloths laying on equipment surfaces in back of house areas. No sanitizer buckets set up for use with wiping cloths. Once a wiping cloth has been used, place it into a container of sanitizer mixed at the proper concentration or remove it to a soiled linen container.
3-304.14 Wiping Cloths, Use Limitation - C. Observed wet wiping cloths placed under cutting boards to stabilize during use. Do not use wiping cloths under cutting boards. Only use wiping cloths for approved uses. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Reach in cooler near fryer with elevated air temperature not maintaining proper food temperatures needs repair.
Gaskets on walk in cooler need repair/replacing as noted on Transitional Permit. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on exterior surfaces of equipment, shelving, fryers. Previous days food residue accumulated inside smoker. Greasy residue on exterior surfaces of multiple small wares needs cleaning. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Accumulated debris and bulk waste items present in dumpster enclosure. Remove to prevent pests. Dumpster is shared. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Floors throughout under and behind equipment with food debris accumulation and buildup need cleaning. Wall surfaces in cooking areas with greasy buildup and splatter need cleaning. Ceiling surfaces with buildup need cleaning. REPEAT
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 as noted on the Transitional Permit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored on shelf above prep coolers. Designate an area away from food and food contact equipment for the storage of personal food and beverages. |