| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
There were several violations noted where PIC did not have active control over processes happening in the kitchen. PIC must have active control of the kitchen to limit food safety violations. CDi: Discussed violations with the PIC and how to prevent future violations. Also had discussions with the staff.
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
The following items were found off temperature: Flip top (Egg rolls 44F, and Chicken 46F) voluntarily discarded, fried chicken on shelf 61F discarded, hibachi area (beef 51F, chicken 50F, shrimp 49 F, lo mein 51 F, imitation crab 59 F). Asked for lo mein and crab to be discarded, all other items were raw. Allowed PIC to adjust cooler temps and add ice to the back the containers sit in. CDI
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Items are prepared in bulk and then placed directly into the make top units, items need to be cooled to 41 F or less and then placed into units. Cooling on shallow pans/containers and then placed into deep containers. CDI Discussed findings with PIC. Pulled containers to cool properly.
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Noted some live bugs on site, PIC stated they had pest control come out regularly. Suggested having pest control come out more often until the issue has been resolved.
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
A container of raw chicken was on the floor of the walk in cooler. Several containers of food was on the floor of the walk in freezer. Food was being prepped in containers on the floor in the kitchen area (Breading chicken). Containers of food are being stacked on top of each other without a barrier between the foods. A barrier must be placed between the foods if they will be stacked on top of each other.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
Observed an employee prepping raw chicken with a watch on touching the surface of the food. Please do not wear watches or jewelry during food prep.
2-303.11 - Prohibition: Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Scoops for the flour, msg, etc.. had fallen down in the food. Please keep scoops stored handles out in foods. Chicken scoop had fallen down into the food.
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
General cleaning needed throughout the facility. Legs of equipment, shelves throughout kitchen, fronts of coolers, shelves in the walk in coolers and freezers.
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Pepsi drink machine filter needs to be changed out. Please add a date to the filter once changed out. Must be changed out per manufacturers specifications, usually yearly.
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
Garbage receptacle has grease and food debris built up on it from spills, please add to cleaning scheudle.
5-501.116 - Cleaning Receptacles: Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Cleaning is needed throughout kitchen specifically under large pieces of equipment, under sinks, and tables. Thank you for working on other repairs.
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. |