| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Foodborne illness risk factor violations observed today. Corrected during inspection. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Employees shall eat, drink, or use any form of tobacco only in a designated area to prevent cross-contamination. Observed bottle drink on the prep table, make sure to store drinks so that contamination shall not occur. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P Observed food employee come in to the kitchen from front counter without washing hands. I had employee wash hands. CDI. . 2-301.14; Priority; Hands must be washed following potential contamination from contacting unwashed skin, after using the toilet room, after caring for or handling SERVICE ANIMALS or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, after handling soiled EQUIPMENT or UTENSILS, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw FOOD and working with READY-TO-EAT FOOD, before donning gloves for working with FOOD, and after engaging in other activities that contaminate the hands. Points will be taken for this violation at next inspection. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Observed personal food including crabs stored over RTE foods in walk-in cooler. Personal food moved to lower shelf as corrective action. Crab purchased at Asian market and not for restaurant per PIC. Do not store personal foods in restaurant. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. Cut cabbage sitting at room temperature was 44F. General Tso chicken sitting beside fryers was 45F. Overall cold holding was okay. Chicken and cabbage moved to bottom of prep unit as corrective action. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C) Back door to outside does not self-close. Protect outer openings of establishment from insect or rodent entry by having tight fitting and self closing doors. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed cooking oil stored on floor. Store on approved shelving 6 inches above the floor on approved shelving. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Employee did not have head covering. Use head coverings, beard guards, and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
44
|
0.50
|
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) Prep sinks were covered with clean equipment. Do not store clean equipment in or on prep sinks. Prep sinks are for food prep. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Equipment must be maintained in good repair. Walk-in freezer is not working and being used for storage. Repair or remove. Observed rusted racks in WIC and for single service items. Resurface or replace. Ensure equipment is maintained smooth and easily cleanable. Repeat
4-201.11 Equipment and Utensils - Durability and Strength (C) Observed a lot of household plastic bins being used to store food. Use only approved food contact containers for food storage and contact. Equipment and utensils shall be designed and constructed to be durable and retain their characteristic qualities. Repeat
4-501.12 Cutting Surfaces (C) Discard and replace cutting boards with deep grooves and staining.
4-205.10 Food Equipment, Certification and Classification (C) Do not use empty MSG container as a table for sitting rice warmer/ cooker. Do not use drink crates as shelving . Use approved shelving only. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Prep sinks shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. Prep sinks are full of storage and prevents them from their intended use. Detailed cleaning is needed of 3 compartment sink and prep sinks. Do not use prep sinks for equipment storage. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Clean outside of food storage bins, cold holding gaskets, pipes below cook surface, hood, door handles, etc. Repeat |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) - Dumpster doors must be closed when not in use. These are shared dumpsters with strip mall so work with other businesses to keep doors shut.
5-501.114 Using Drain Plugs (C) Call waste industry company to replace drainplug. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Observed rust/grease/debris build up on floor, ceiling, and air vents. Clean. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat |