| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
PIC present was unable to demonstrate knowledge on food safety regarding the day to day operation, was not a certified food protection manager, and had repeat risk factor violations. Repeat.
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
No certified food protection manager available during operation. Repeat.
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Approximately half dozen utensils pulled from shelves stored as clean with food residues on them, also blender, ice machine shield, and one drink diffuser needed additional cleaning as mentioned on previous inspection. Diffuser, blender, and utensils were cleaned during inspection. / Person in charge stated in-use utensils are cleaned at 4pm, exceeding the maximum allowance of up to 4 hours of cleaning frequency (11am-4pm). PIC cleaned them at the 4 hour mark (3pm) during inspection.
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
All foods in the walk in cooler measured 45F or above. Raw meats (chicken and steak) appeared wholesome and were maintain inside while PIC turned down unit and it cooled. No other TCS foods inside at this time. In make unit, lo mein, blanched broccoli measured between 43-45F, possibly from adjacent shrimp that had improperly thawed, but REHS thermometer measured 42F air temperature. Repeat. Foods were dispositioned using TPHC principles to maintain food safety until unit is repaired.
3-501.16 Maintain TCS foods in cold holding at 41F or less. P |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
Cold holding capacity is insufficient for the day to day operations based on the current operational procedures and menu. The walk in cooler had an air temperature of 46F. The reach in make unit had an air temperature of 42F. These temperatures can not maintain foods at the required 41F or below. Cold holding capacity must be increased immediately. Verification visit will take place tomorrow to ensure cold holding capacity.
4-301.11 Provide equipment in number and capacity to achieve cooling, heating, and holding temperatures. Pf |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Shrimp inside make unit measured 53F. Per PIC, the shrimp was quick thawed under warm water and elevated in temperature. Shrimp was moved to reach in freezer for rapid cooling. Proper thawing procedures under running water requires the food not to exceed 41F, so cold water with the potential addition of ice is needed.
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Two containers of brown sugar were not labeled. Label all dry goods as to their contents.
3-302.12 Food Storage Containers Identified with Common Name of Food (C) |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
The large food can of shrimp sauce is stored directly on the floor in the walk in cooler. It must be on a dolly with wheels or on shelves 6” or higher. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Cookline spatulas are stored in unclean water at 73F. Several plastic bowls with a very small handle (similarly to wonton soup bowls) are used to scoop foods out of make top. In-use utensils must have a pronounced handle that does not come in contact with the scooped food. In-use utensils that are stored in water must have water temperature of minimum 135F.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain.
3-304.12 During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Approximately half dozen utensils stacked wet on shelving. Allow for complete air drying before stacking.
4-901.11 Equipment and Utensils, Air-Drying Required (C) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Walk in cooler and make unit are not functioning properly to maintain foods at 41F or less and must be repaired immediately. / The make unit has broken parts round the perimeter of where the utensils are dropped in, creating uncleanable areas and must be repaired or replaced. Approximately 4-5 utensils were discarded voluntarily due to uncleanable burned areas or cracks along the food contact surfaces of them.
4-202.11 Multiuse food-contact surfaces shall be smooth, in good repair, free of sharp angles, and finished to have smooth seams and joints. Pf
4-501.11 Good Repair and Proper Adjustment - Equipment (C) |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Clean the walk in cooler shelving and the ledge of the prep sink between the bowl and the splash guard.
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
Provide a waste receptacle with a lid in the women’s restroom.
5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
At outside receptacles, both cardboard and garbage containers had side doors open and there is a lot of trash on the ground around it.
5-501.113 Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
5-501.115 A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items and clean. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
Food employee beverage stored on top of prep sink faucet. Keep personal drinks stored below food/food contact surfaces.
6-403.11 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. |