| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Food employee failed to wash hands after utilizing cell phone and proceeded to thaw food; food employees shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and (I) After engaging in other activities that contaminate the hands. (P)Informed Food employee and person-in-charge. Employee Proceeded to wash hands and changed gloves. CDI |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Large trash can blocking accessway of rear handwashing sink was blocked by a large trash can. Handwashing sink shall be maintained so that it is not a storage area but accessible at all times for EMPLOYEE USE ONLY. REPEAT. Items were Voluntarily removed. In addition, there were also cut resistant gloves and a wooden cut block at handsink |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Time/Temperature Control for Safety Food, Hot and Cold Holding. (P)
Observed a metal bowl of cabbage not actively thawing or in-use sitting out on countertop since the beginning of inspection at 60 degrees Fahrenheit, ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P)Informed Person-in-charge and it was transferred to walk-in-cooler and decreased to 43F. According to Person-in-charge, cabbage had been taken out at 12. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)-
Observed a couple of containers of tarmand and marinated cabbage slaw dated for 11/31 at reach-in cooler adjacent to wok station, and a container of boiled eggs dated for 12/08/ at walk-in-cooler. A FOOD shall be discarded if it: Is in a container or PACKAGE that does not bear a date or day; or Is inappropriately marked with a date or day that exceeds a temperature and time combination. CDI- PIC voluntarily discarded items.REPEAT |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
Working containers of oils/sauces at cooking station and large bins of dry powders without labels. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as oils at dry storage/seasoning rack, dry goods. REPEAT. Informed person-in-charge. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)
Observed a gap at bottom of exit door in rear kitchen area exposing daylight; In addition, observed an opening at screen and door not fully closed. Outer openings of establishment shall be sealed and protected to prevent the entry of insects or any other pests. Door shall be remain closed at all times. Suggest weather striping. REPEAT |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed a pot of dry seasoning stored directly on floor surfaces in kitchen; shall be stored (1) In a clean, dry location;(2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor to prevent potential contamination. Informed Person-in-charge. CDI REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation-
There was a container of sanitizing solutions in which soiled wet wiping cloths were stored directly on floor surfaces of three compartment sink; that are held in between uses; shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C)Informed Person-in-charge. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Observed knives being slotted in between soiled side surfaces of reach-in-cooler and shall be stored in a clean, protected location Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination. Knives were transferred to warewash sink. CDI.
4-901.11 Equipment and Utensils, Air-Drying Required (C)
There were several metal pans that are stored on wall mounted shelving rack in warewash sink wet stacked; shall be placed in a location in a manner that allows equipment, utensils to air drain dry effectively. Informed Person in charge. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
A rack from a shelf being used as extra shelving in walk-in cooler, freezer and domestic deep freezer. There was also new equipment observed in the kitchen with no new specification sheets submitted to our office for the equipment to prove that they are certified for sanitation. 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 ANSI-accredited certification program. Provide specification sheets for the new equipment and removed domesticate equipment.
4-501.12 Cutting Surfaces (C)
Raw Wooden cutting blocks being stored at rear kitchen containing deep cuts, crevices and scorn shall be resurfaced and/or replaced if they no longer can be effectively cleaned. In addition raw wood is prohibited in direct contact with food contact surfaces. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
The following areas containing a soil accumulation buildup shall be cleaned at a frequency to prevent accumulation of soil residue.
A. Fan guards cover at walk-in-cooler;
B. Soiled door gaskets at reach-in-cooler and walk-in-coolers observed on reach-in cooler AND walk-in coolers.
C. Lower shelves at food prep tables
D. Metal shelves in the walk-in-cooler. Informed Person-in-charge. and
E. Exterior surfaces of crates storing packaged vegetables in walk-in-cooler
F. Exterior surfaces of bulk containers throughout
G. Shelving rack throughout. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P)
The drain pipe from the bottom of ice machine of equipment was sitting directly through a plastic cup and located directly in drain. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. Due to language barrier person-in-charge did not comprehend. Averification visit will be conducted in regards to piping fixture.REPEAT |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Floor surfaces at walk-in-freezer shall be cleaned and free of what appeared to be old blood spillage and plastic drink lid and debris. 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.nformed Person-in-charge.
6-501.16 Drying Mops (C)
There were several mops stored on floor next to utility mop sink; After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.(i.e. inverted and or mop hanger.) |