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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- REPEAT--Observed a large container of cut cabbage in the reach-in cooler that cooled from the previous night. Sauces inside the reach-in uncovered. Foods shall be kept covered when in storage to prevent contamination. The container was covered to correct this violation. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P -- Slicer used for slicing beef per order contained build-up on the guard and was used earlier this morning, according to the manager. Equipment food-contact surfaces shall be cleaned throughout the day at least every 4 hours. The manager was educated and equipment was cleaned and sanitized to correct the violation.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- Observed food contact surfaces of the lids on the warming equipment, tongs, bowls and prep table with food build-up and residues. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- Observed a container cooked noodles, tofu, white noodles, and cabbage that needs a date mark. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the containers were date marked to correct the violation. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C -- Observed a damaged screen on the bottom of the back door. Replace or repair the screen so that it prevents insects or other pests from entering the facility. Do not open the main door until the screen is repaired. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C -- Observed cut cabbage stored in direct contact with a grocery bag in the walk-in cooler. Food shall be stored in a food grade container or food grade plastic bag.
3-305.11 Food Storage-Preventing Contamination from the Premises - C -- Observed bag of sugar on the floor in the dry storage room. Store food at least 6 inches above the floor. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Plastic container being used under the sandwich unit to hold water leaking from the bottom. Rust present on shelves inside the reach-in unit and shelving throughout. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-101.19 Nonfood-Contact Surfaces - C -- Observed shelves and pans lined with aluminum foil/cardboard boxes. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the foil or change daily.
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic crock pot intended for household use only stored in the kitchen and domestic ice maker at the drink station. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)-REPEAT: Clean shelving and in the bottom of all units and throughout the kitchen. Clean all shelving in the dry storage room under the dry goods. Clean the filters and hood over the grill where heavy build-up is present. Remove cardboard from shelving to make it easy cleanable. Clean tops and sides of woks, equipment, legs, handles and ovens. Ansul system contains grease heavy build-up. Clean pans, outside of flour, cornstarch and sugar dishes at the wok area where build-up is present. Window sills need cleaning throughout. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT:
6-201.11 Floors, Walls and Ceilings - Cleanability (C)- Repair the floor tiles to the left of the kitchen entrance, kitchen and dish area that are damaged. Remove boxes/items in the back kitchen for cleaning purposes. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)- Clean baseboards, walls throughout (special attention behind the wok and fryer area) and floor drains/floors under large equipment and three compartment sink where heavily soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- The bulbs over the employee handsink are not working properly . Provide 20 foot candles at a surface where food is provided at buffets and salad bars, inside equipment such as reach-in and under-counter refrigerators; and measured 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. Replace the bulbs or repair valance.
6-303.11 Intensity-Lighting - C -- The light in the back dry storage area. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Repair the valance.
6-403.11 Designated Areas-Employee Accomodations for Eating/Drinking/Smoking - C -- Observed employee food stored in the reach-in cooler over/with facility food. Areas designated for employees to eat, drink and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
6-305.11 Designation-Dressing Areas and Lockers - C -- Observed employee personal items (cot, pillow and blanket) stored behind the register where drinks and fortune cookies are being stored. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Provide an area for employees' personal belongings.
4-204.11 Ventilation Hood Systems, Drip Prevention (C)- Hood drip pan was overflowing and grease is dripping from the sides of the filters and down the walls. Clean inside the hood to prevent grease build-up and leaking above. |
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