| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
The sole handsink in the kitchen had aprons stored inside and it was completely dry, even though inspector entered facility within the first couple of hours of opening and there were 6 employees working with food. Always keeps handsinks accessible to promote timely and effective handwashing. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
Yes |
In walk in freezer and cooler, several raw animal foods are stored over ready to eat or cooked foods. Never store raw over ready to eat. Also, raw animal foods must be stored according to final cook temperatures with chicken always stored on the bottom. In walk in freezer on the speed rack, raw chicken was stored over raw shrimp. In make unit, raw animal foods are stored in the back and ready to eat foods are stored in the front. By reaching over the ready to eat foods to obtain raw foods they could potentially drip in the ready to eat foods, Keep raw stored closest to food service employee. These must be rearranged. A follow up visit will be made in 72 hours to assess storage issues. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-5 utensils were removed from clean storage due to food residues still on them and placed in the warewashing sink. Utensils shall be clean to sight and touch.
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
General tso chicken (92F) in a bowl by soup wells did not meet the minimum 135F for hot holding as they were not under any active heat source. Without a TPHC procedure in place, hot held foods must be maintained at 135F or above at all times during storage. Times were assessed for the food and determined when to discard as disposition.
3-501.16 Maintain TCS foods in hot holding at 135F or above. P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
On work surfaces, fried rice (45F), nappa cabbage (60F), fried chicken quarters (60F) and lo mein noodles (52F) just sit out of refrigeration, in preparation for a lunch rush. Without a TPHC procedure in place, refrigerated foods must be maintained at 41F or below. Times were assessed for each food for the day and determined when to discard as disposition. A TPHC procedure will be drafted and discussed with PIC.
3-501.16 Maintain TCS foods in cold holding at 41F or less. P |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
Yes |
There was no date marking system in place for TCS/ready to eat foods held in establishment for more than 24 hours. A system must be used and implemented immediately to account for cooked foods in walk in freezer and walk in cooler.
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Three trays of recently fried egg rolls in random areas of the dry goods area in different stages of cooling. One tray was 90F, one was 120F, and the last was 186F. Once foods air cool to 135F, active cooling methods must be utilized, such as moving them into walk in cooler or freezer for rapid chilling. The two trays were relocated during inspection. Containers of recently diced cabbage were relocated to walk in coolers as well for rapid chilling.
3-501.15 Cooling Methods (Pf) |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
None of the dry goods had labels identifying their contents. Label all dry goods.
3-302.12 Food Storage Containers Identified with Common Name of Food (C) |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
Food employee was using an opened trash can to set up basket of egg rolls, where the egg rolls would be inset the used trash can, only suspended by its basket handles. Food must be protected during preparation. / Several foods on floor upon inspector entry and on floor of walk in cooler (eggs/apples/etc). Some of the makeshift wooden shelving is only 2-3 inches from the floor and unapproved. Foods must be maintained minimum 6” from the floor during storage.
3-305.14 Food Preparation (C)
3-305.11 Food Storage - Preventing Contamination from the Premises (C) |
|
40
|
0
|
Personal cleanliness |
No |
Yes
|
No |
Food employees with no hair restraints working with exposed foods, some food employees with unapproved jewelry on hands or wrists. When working with exposed foods jewelry should be removed and hair should be restrained by either a hat or hair net.
2-402.11 Effectiveness - Hair Restraints (C)
2-303.11 Prohibition - Jewelry (C) |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
Food employee was reminded to wash cabbage prior to cutting it during inspection. Wash all produce prior to cutting.
3-302.15 Washing Fruits and Vegetables (C) |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
The majority of dry goods have scoops inside that do not have handles. If utensils are left inside a dry food, it must have a handle that does not come in contact with said food. / Storing the rice scoop (which is not approved; see item #47) in water is not an approved method of storing an in-use utensils. If not kept inside with the food it must be stored on a clean, dry surface and cleaned every 4 hours or in a clean water bath at 135F or above at all times.
3-304.12 In-Use Utensils, Between-Use Storage (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
The domestic Vissani refrigerator is unapproved food service equipment and should be removed. / There are several makeshift pieces of equipment that are unapproved, such as the wooden platform between the two prep sinks, the plastic food bottles crafted into scoops, domestic blender. Equipment and utensils shall be designed and constructed to be durable. / Walk-in cooler shelving is rusting. Remove rust to maintain a smooth, cleanable surface. The handle for the fried rice holder is missing and must be replaced. / Replace the non-functioning light bulb in the walk in freezer and make is it covered or shatterproof.
4-205.10 Food Equipment, Certification and Classification (C)
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
The entirety of the kitchen requires additional cleaning of the non-food contact surfaces, such as shelving (both walk in and low shelves of table/prep areas, the backs of the walk in cooler handles, the outer surfaces of dry food containers, etc.)
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C) |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
It was removed without prompting, but upon inspector entry, a hose and spray nozzle were attached the right-most faucet of the three compartment sink. Any threaded spigot must be provided with a backflow prevention device if a hose can be attached to it. Provide one within 72 hours. The most common type is a “hose vacuum breaker”.
5-203.14 Backflow Prevention Device, When Required (P) |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
Yes |
No
|
No |
Both men and women’s restroom did not have toilet tissue available. It was corrected once PIC was notified. Keep all toilet rooms stocked with toilet paper.
6-302.11 Toilet Tissue, Availability (Pf) |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Outside waste receptacle must be repaired so that side door can move and close the receptacle. Outside receptacles must remain closed. Repair.
5-501.113 Covering Receptacles (C)
5-501.111 Area, Enclosures and Receptacles, Good Repair (C) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Lighting measures below the minimum 10 foot candles of brightness in the walk in cooler (2 foot candles) and the walk in freezer (zero foot candles). Increase lighting. / Employee drinks stored in walk in cooler shelves over foods and on overhead shelves above make line. Employee beverages must be stored in a manner that prevents potential contamination, such as below foods or food contact surfaces.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
6-303.11 Intensity - Lighting (C) |