| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed raw shrimp handled with bare hands, placed on sheet pan for breading when all are deveined. Breaded shrimp will then be put in walk in freezer for later use. CDI - PIC washed shrimp and donned gloves for deveining and breading. -0- |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered red sauce under prep table at cook line, uncovered flour and breader near rear exit and exposed dried orange peels under steam table. -1.5- |
|
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 chicken wings held at room temperature for one hour at beginning of inspection declared by PIC held on time without time stamp or procedure. CDI - PIC filled out procedure during inspection and EHS walked PIC through requirements. -1- |
|
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 cooked wings in bus tub cooling on prep table, container of cooked wonton on top of grid in flip top and wings in prep unit cooling at beginning of inspection. CDI - PIC moved food to walk in to cool and EHS discussed proper cooling methods with PIC. -.5- |
|
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. Observed dry goods stored in soy sauce bucket that have been washed, rinsed and sanitized without labels. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking without effective hair restraint. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed egg roll and wing bags stored in metal bin beside fryer with cardboard cut outs separating items. Cardboard has buildup present. -.5- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer in use. -0- |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.13 Drainboards - C Provide adequate drain board space before and after sanitizing in 3-comp sink. Observed personal food and drink items stored on clean drain board of 3-comp sink. -.5- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup under hood and on non-food contact surfaces of thermometer. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. This is one of the non-compliant items listed on transitional permit. THIS FACILITY SHALL CORRECT THE FOLLOWING NON-COMPLIANT ITEMS PRIOR TO CLOSE OF BUSINESS ON 09/26/2021 TO MAINTAIN PERMIT TO OPERATE:
1. REPAIR OR REPLACE RUSTING SHELF UNDER COOK LINE PREP TABLE.
2. PLACE WALL PANELS INSIDE GRID ABOVE WALK IN COOLER.
3. REPAIR CRACKED FLOOR IN MEN'S RESTROOM UNDER HANDSINK.
4. REPLACE ABSORBENT CEILING TILES IN RESTROOMS WITH NONABSORBENT CEILING TILES THAT ARE EASILY CLEANABLE.
5. REPLACE ALL WATER DAMAGED AND CRACKED CEILING TILES IN HALLWAY LEADING TO RESTROOMS.
FAILURE TO CORRECT ALL NONCOMPLIANT ITEMS SHALL RESULT IN LOSS OF PERMIT AT THE END OF TRANSITIONAL |