| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity-(PF)
Found one dented can stored with other cans in good conditions. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
CDI, PIC placed aside for credit |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) REPEAT
Raw shrimp stored directly behind a ready to eat item inside the flip top. In the bottom portion of the same unit, raw shelled eggs were stored above sauces. Also noted, inside the walk-in cooler, bulk raw shelled eggs were stored above a large container of bean sprout that did not have a lid. In the far side the walk-in cooler, several boxes of rice noodles were stored up against cases of raw chicken. Additionally, uncovered salad observed in the walk-in cooler underneath unwashed produces. Lids needed on the water jugs stored on the rack next to a flower pot and other miscellaneous items. Food shall be protective from cross contaminated by storing food according to its final cook temperature and keeping food cover.
CDI, Storage order corrected and lids/ covering were added |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-(A) REPEAT
Several clean containers were visible soil. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, all items were placed at the 3-compartment sink to be washed, sanitized and sanitized |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Rice noodles had been cooling for 2 hours during the inspection and had not reached 70F. Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P)
CDI, PIC voluntarily discard |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Multiple pots of soups were found at the stove below the required hot holding temperature. PIC stated that the pots were removed from the walk-in cooler and would be reheated per order. Maintain hot TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained 135F or above.
CDI, PIC reheated both pots to 165F and higher |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT
Major improvement today with cold holding items today's; however, the bean sprouts were found on the server table without an ice bath. All TCS foods must be maintained at 41F or below during cold holding.
CDI, the bean sprout was placed on ice bath to rapidly cool. Going forward, the PIC will keep the bean sprout on ice bath at the server station.
Points reduced to half due to major improvements |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
Several cooked, or opened items were observed without date stickers or any form of date marking to indicate when they were prepared or opened. T Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date.
CDI, PIC added dates to product that were missing date and discard the items that was unsure about |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name- (Pf)- REPEAT
Observed a chemical substance without a label stored at the dish pit. Working Containers used for storing poisonous or toxic materials such as cleaners, sanitizer or other bulk supplies shall be clearly and properly labeled to identify the common name of the supply in use.
CDI, PIC was unsure of the chemical and the chemical was poured out.
7-208.11 Storage - First Aid Supplies (P) (Pf)
Hydrogen peroxide was found stored intermingles with can product in the back hallway.First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be: (A) Labeled as specified under 7-101.11. (Pf); and(B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(P)
CDI- item relocated |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- Pf REPEAT
At the start of the inspection, cooked rice noodles were cooling at room temperature on the prep counter at 120F. Additionally, observed a recently prepped large container of bean sprout cooling in the walk-in cooler. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Thank you for keeping the large container of bean sprout vented; however, place in smaller portion to allow rapidly cooling Cold air must flow around product to remove the heat. Once the product reaches 135F, it must be placed into a refrigerated unit to complete the cooling process properly.
CDI, The rice noodles was placed temporarily in the tall reach-in freezer to rapidly cool before portioning out; EHS returned to get a cooling temperature and found them above 70F. 2 Hours had already been exceeded, PIC voluntarily discarded. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage-
Rice noodles found of the floor in the back storage area. (A) FOOD shall be protected from contamination by storing the FOOD:
(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 |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations- C
Observed the wet wiping cloth stored on the prep counter. Hold in-use wiping cloths in sanitizer between uses and off the floor. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)REPEAT
At the start of the inspection, a tongs were observed stored on the oven door. In-use utensils were stored on visible soil racks thoughtout the kitchen. Mulitple to-go cups without handles were being used as scoopers. In-use utensils must be stored in a clean, dry place, in food with handles extended out, in water maintained at 135F or above, or under running water that quickly moves food particles to the drain.
Reduction to half due to improvements |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required- C - REPEAT
Several dishes were found with evident of cloth drying. Air dry equipment and utensils after cleaning and sanitizing. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.
Several boxes of paper towels were found on the floor in the back hallway area. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. |
|
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-
Torn gasket observed on the walk-in cooler door. Equipment shall be maintain in good repair.
4-101.19 Nonfood-Contact Surfaces- Observed cardboard being used as a shelf liner on the rolling cart and in the 2 door tall reach in freezer. There was a piece of raw wood being used as a holder for the knife sharpener stored under the prep sink. 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. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Cleaning still needed of the racks throughout the kitchen. Observed two fan with dust and other debris stored on top nonfood contact surface such as the microwave and the flip top.NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P)- Observed a leak coming from the drain pipe underneath the hand sink by the grill. Maintain sanitary sewage system.-P
VERIFICATION REQUIRED, I will return within 72 hours to verify that the leak is repaired. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Cleaning needed of the caulk at the 3-compartment sink. Vent coverings in the back hallway and the in restroom required cleaning. 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.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
The reseal the caulk the oven hood back to the wall. Holes noted in the walls above the prep sinks. 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.
6-501.16 Drying Mops (C)- Observed the mop head of one mop laying in the bottom of the mop sink. Additionally 2 mops were observed drying with the mop head stored up and laying on the handles of the mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)- REPEAT-
Observed employee's bowls intermigled with bowls for the resturants. In addition, too an employee's food items storedd above the raw chicken and other items related to the restuants. Personal bag and headphones also stored touching large container of chili pepper mix. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. REORGANIZE area to protect facility products and FOOD Products.
Maintained at half points due to improvements |