| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 (A) - (P) (Pf) Observed multiple repeat risk factors out of compliance today. The PIC shall ensure rules in the code for food safety and handling are met. Obtained corrections were applicable, educated PIC. CDI Repeat |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed raw chicken being prepared in bowl on same prep table right next to mushrooms that were being cut up. Observed raw shrimp stored over vegetables in walk-in cooler. Observed bowl for raw chicken sitting on top of RTE foods in top of prep unit. Only one tong was in beef in top of prep unit. Use separate tongs for each raw animal food and for ready-to-eat foods. Bowl moved. Raw shrimp moved to lower shelf and raw chicken removed from prep table. REPEAT violation. Raw beef stored on floor next to prep sink where raw chicken was being prepped. Beef moved to walk-in cooler. |
|
22
|
3
|
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) Observed cut cabbage and noodles sitting out at room temperature during inspection. Foods had been sitting out for less than 2 hours according to PIC and all were 50-51F. . Foods moved for cooling to the walk in cooler and prep coolers. Maintain TCS foods in cold holding at 41F or less. CDI Repeat |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Sweet sour chicken, cooked pork, General Tso chicken, egg rolls and tofu that was not date marked. Chicken, pork were cooked the day before. Tofu was opened today. Egg rolls were opened today. Allowed to date mark as corrective action. Points will be taken for this violation at next inspection. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)Bottle of cleaner was not labeled. Labeled during inspection. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Noodles cooling at room temperature were 70F. Also noodles placed in deep plastic pans. Noodles placed in smaller thinner portions and placed in walk-in cooler. Noodles cooked <30 minutes earlier per PIC. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Do not store food in dining area. Boxes of soy sauce stored in dining area near entrance to the kitchen right next to dining table. Box of raw beef was stored on floor. Store 6 inches above floor on approved shelving.
3-307.11 Miscellaneous Sources of Contamination (C) Do not use wiping cloths to pull apart raw chicken. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Observed wet cloths stored on the cook line/prep areas. Hold in-use wiping cloths in sanitizer between uses and laundry daily. Repeat |
|
42
|
0
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Vegetables are not being washed prior to cutting. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. 4-501.12 Cutting Surfaces (C) Replace cutting boards with deep grooves and staining.
4-205.10 Food Equipment, Certification and Classification (C) Do not use drink crates as shelving. boxes of soy sauce, drinks etc, stored on drink crates. Use approved shelving only. Remove unapproved equipment such as personal rice cookers from facility. Some of plastic containers are not food grade containers. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed build up on outside of equipment, rice makers. Observed build up in gaskets of cold holding equipment. Observed build up in the drip pans under the wok cook line. Observed grease build up on hood and ansel system. Observed build up on floor of WIC and bottom of three door freezer. Clean. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. Repeat |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed build up on floors, walls, and ceiling in hard to reach areas throughout. Particularly under dry storage racks, in the corner by the vegetable prep sink, by the 3 comp sink, etc. Observed heavy build up in and around can wash/mop sink. Clean and removed grease build up. Do not pour grease down the drain. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean in sliding door groove going into kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Observed employee caps over food and food contact surfaces in kitchen hanging on shelving. Keep employee items away from food and food contact surfaces.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)Observed employee items for eating and drinking throughout kitchen, stored on prep tables, food stored on food for the restaurant, etc. Keep employee food, drink, bowls, etc. away from food and food contact items. PIC moved some of these items during inspection. |