| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf
*Establishment did not have an employee health policy and was unable to list symptoms and illnesses.
CDI-PIC was provided policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Events - The food establishment shall have written procedures to follow when responding to vomit or diarrheal events that involve discharge of related matter to surfaces in the facility.
*Establishment did not have a vomit and diarrhea cleanup procedure.
CDI-PIC was provided procedure. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf
*Knife sharpener was stored on handwashing near chest freezers. Handwashing sinks to be kept accessible.
CDI-Knife sharpener was removed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
*Observed box of raw chicken above a container of cornstarch near 3 comp. In stand up freezer, several Ziploc bags of ground pork were stored above uncooked shrimp, steak, and pork. In chest freezer next to stand up freezer, bag of raw chicken was stored above cooked pork in grocery bags. Ensure proper storage order is followed in freezers when food is in bags not commercially packaged. Several containers of egg rolls in 2 door reach in were not covered. These need to be kept covered with a lid or plastic wrap to protect from contamination.
CDI-Chicken was moved to walk in. Items in stand up freezer and chest freezer were rearranged. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*Several utensils and containers throughout on dish rack and throughout kitchen had food residue on them. On the dish rack, soiled rags were used in a container of utensils to absorb water. Observed chunks of meat in meat slicer near chest freezer.
CDI-Dishes were moved to 3 comp to be washed and discussion had about not using rags as a drying method.
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer shall be maintained between 50-200ppm. Quaternary ammonia sanitizer shall be maintained between 200-400ppm. P
*Chlorine sanitizer in bucket was below 50 ppm when tested.
CDI-Sanitizer was remade to required range. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P
*Several large bags of chopped cabbage were near 3 comp at 60F. PIC stated cabbage was delivered this morning and was not put away due to being busy during lunch. Discussion had with PIC about storing cabbage in walk in until needed and taking smaller amounts out as needed.
CDI-Cabbage was moved to walk in to cool down. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 - Cooling Methods: 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
*Pans of sweet and sour chicken on a speed rack were cooling at ambient temperature. The chicken was 90F at the beginning of inspection. Chicken needs to be moved to walk in or other cooling methods to rapidly cool to 41F.
CDI-Chicken was moved to walk in to quickly cool down. After a hour in walk in, chicken was at 50F. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) with the common name of the food except food that is easy to identify such as dry pasta.
*Several sauce containers near cookline and throughout kitchen did not have labels. Ensure these are labeled. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight fitting doors; closed, tight-fitting windows; and filling or closing holes and other gaps along floors, walls, and ceilings.
*Bottom of back screen door is in bad repair and is allowing pests to enter establishment. This needs to be fixed. Screen door was not self closing and needs to be repaired so it is self closing. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(E) - Wiping Cloths, Use Limitation: Store sanitizer containers used for wet wiping cloths off the floor.
*Sanitizer bucket was stored on floor. This bucket needs to be stored off the floor.
3-304.14 - Wiping Cloths, Use Limitation: Wet wiping cloths shall be held in approved sanitizer when not in use. Sanitizer shall be free of visible soil.
*Observed several wet wiping cloths throughout kitchen. These need to be kept in sanitizer buckets when not in use. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: 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.
*Knife was stored in between two prep units. The sides of the prep units were not clean. Knifes need to be stored in another location. Observed scoop in onions in 3 door reach in with no handle. Bowls were used as scoops in containers of onions and cabbage in walk in cooler. Ensure all scoops have handles to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
*Racks in walk in cooler are rusting and need to be repaired/replaced. Water from condenser in walk in cooler is dripping. Pan is being used to catch water below it.This needs to be repaired. Handle of several plastic containers are cracked. These need to be replaced.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
*Gasket is torn in in 3 door reach in and 2 door reach in. These need to be replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of soil residue.
*Gaskets in walk in cooler, 3 door reach in, and 2 door reach in have suspected microbial growth. Metal trim where walk in door meets has buildup and needs to be cleaned more frequently. Outside of food storage containers throughout kitchen have heavy buildup. Sides of several containers were wrapped in plastic wrap to prevent the container from being soiled. The plastic wrap on these containers have flour and food buildup. Reccomend replacing plastic wrap more frequently. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 - Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
*Employee bathroom does not have a covered trash can. Obtained a covered trash can for bathroom.
6-501.18 - Cleaning of Plumbing Fixtures: Maintain clean handwashing sinks, toilets and urinals in the facility.
*Toilet needs to be detail cleaned. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
*Detail clean the walls and the floors throughout, especially under equipment. Replace stained ceiling tile in dry storage area. Observed missing or cracked floor tiles under prep sink and 3 compartment sink. These need to be repaired. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas, 20 foot candles in warewashing, handwashing, toilet rooms and self-service areas, and at least 50 foot candles in areas where food is handled.
*Light intensity in walk in cooler ranged between 0.2 to 2 foot candles. In walk in refrigerators, light intensity needs to be 10 foot candles. Light intensity in employee bathroom was 6 foot candles. In bathrooms, light intensity needs to be 20 foot candles. Brighter bulbs need to be installed in both areas.
6-403.11 - Designated Areas: 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.
*Observed several phones, keys, personal drinks, and cigarettes stored in dry goods area and prep tables. Personal items need to be stored in a designated area where it cannot contaminate food or food related items. In chest freezer across from stand up freezer, several bags of employee food, including fish and eel, were stored above other food. Reccomend storing employee food below food for customers at the bottom of stand up freezer or in the chest freezer designated for employee food. Ensure bottom rack or chest freezer is labeled. |