| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Several foodborne illness risk factor violations observed. A few of the risk factor violations are repeats from past couple of inspections. Some were corrected during inspection. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
Observed food employee handle boxes of raw chicken then rush to WIC to cover foods when I arrived for inspection and did not wash hands. Touched WIC handle before stopped and told to wash hands. Employees washed hands and lathered with soap while hands under running water, and did not use paper towel to cut faucet off. Educate all employees on proper handwashing procedures including when to wash and cleaning procedures. Employees washed hands and informed to turn faucet handles off with paper towel. Employees shall wash hands when returning to the kitchen after using the restroom when enter the kitchen. Should stop at front hand sink and wash hands. Observed employee use restroom, return to the kitchen and not wash hands in kitchen until was told to.
2-301.14 When to Wash (P)2-301.12 Cleaning Procedure (P) . 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. REPEAT
2-301.12 Food employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or handle of a restroom door to avoid recontaminating their hands or prosthetic devices.
2-301.12 Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. P |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf) Bags of ice that owner 1st said was made at home then said were made in the ice machine on premises. Ice machine on premises not on because owner says it cost to much to keep on. Ice shall be made on premises in the ice machine and stored in approved ice bin if it is not stored in the ice machine itself. Thank you and clear plastic trash can liners are not approved for food contact or food storage. Ice discarded and will start using ice machine. Do not cover foods with trash bags. Trash bags are not approved for food contact use. Use food contact containers only. Observed several items in the WIF in large plastic container that was not approved for food service. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Uncovered foods in walk in cooler- peeled onions, cooked chicken, noodles. All foods shall be covered in the walk in cooler unless cooling on speed rack or top shelf of walk in cooler. Cooked chicken cooling on lower shelf uncovered under other cooked meats and sauces. Was moved to top shelf during inspection. Observed raw meats removed from its original packaging stored over spring rolls in walk-in freezer. Once raw animal foods are removed from their original packaging store according to final cook temperatures. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Few pans on clean shelves had food debris on them. Items were moved to 3 comp sink to be cleaned and sanitized. Cleaning and sanitizing of prep tables and prep sinks after use. Prep sink had chicken in it and was not cleaned and sanitized when chicken taken out of sink. Employee did clean and sanitize when asked to do so. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) 3-501.16 Maintain TCS foods in hot holding at 135F or above. wings 96-101, sweet/sour chicken- 93, spring rolls 105- all sitting out at steam table around fryers. When not cooking foods they shall remain 41F or 135F and above. Do not bring out large containers of food, only bring out what is ordered to cook. Foods were placed in WIC to cool down. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Several foods including cooked pork, cooked chicken, noodles, sliced bok choy, were not date marked. These were cooked the day before. These foods date marked during inspection. Fewer items not date marked than in the past. Full 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) Spray bottle of bleach water labeled bleach water and window cleaner. Need to remove window cleaner label. Bottle properly labeled during inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Cooked chicken on sheet pans/speed rack in WIC. Had been cooked earlier and is within cooling time/temperatures, but is mounded on sheet pans 3-4" high. Foods should be no thicker/deep on pans than 2" to properly cool. Cold air must flow around the product to remove the heat. Food was spread out better on pans and moved to additional pans so 2" or less. One sheet pan was cooling on shelving rack below other cooked foods and sauces. When cooling foods on shelf- it can be uncovered but needs to be on top rack so other foods do not spill into it and contaminate foods. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Couple of the large containers or dry foods- salt, sugar, taste (?), flour, etc were not labeled. Need to label these containers. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Bag of raw onions sitting on dry storage room floor, were moved during inspection. Cut foods shall be placed in approved food container and not back in box it was received in- chopped broccoli |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Observed food employees without hair restraints. Employee at front counter was helping finish orders and separating spring roll wrappers without a hair restraint |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed metal pans stacked wet. Allow pans to air-dry before stacking. Only a few pans stacked and wet today.
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Store cleaned equipment, utensils, linens, and packages in a clean, dry location. Container of miscellaneous items on clean storage shelf needs to be cleaned- standing water and debris in bottom on container. Utensils in container of water on vegetable prep sink- water is 78F. Clean utensils need to be stored in clean area and not in water. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Cutting Surfaces (C) Prep unit cutting board has deep grooves and staining. Replace or resurface prep unit cutting board. Discard small cutting boards with deep grooves and staining.
4-205.10 Food Equipment, Certification and Classification (C) Homemade scoops cut from tops of plastic bottles are not approved utensils- discarded during inspection.
4-201.11 Equipment and Utensils - Durability and Strength (C) Plastic containers cracked and worn need to be discarded and replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Detailed cleaning needed in areas such as fryer cabinets, gaskets of equipment, lower shelves of prep tables and steam table, equipment surfaces, shelving, equipment doors, hinges, walk in cooler/freezer handles have lots of build up on the back of the handles and need cleaning. Detailed cleaning is needed of equipment surfaces throughout facility. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions. Detailed cleaning of floors beneath, between equipment and in hard to reach areas. Clean floors throughout kitchen. Clean walls behind and around all equipment. Cardboard being used to protect walls and floor- needs to be removed daily and still areas will need to be cleaned. |