| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
The Person in Charge shall demonstrate this knowledge by complying with this Code by having no violations of priority items
during the current inspection; responding correctly to the inspector's questions as they relate to the specific food operation. Manager was unaware of when to date tcs foods and the dating process. Manager was not able to
answer food related questions. EHS discussed during inspection and provided information. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands (P) (Pf)bare handling observed when transferring cooling chicken nuggets into trays. Nuggets discarded. Ready to eat food is not to be bare handled. CDI. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
6-301.12 Hand Drying Provision (Pf)
Hand drying provision is to be at each hand sink. Hand sink found blocked with personal drinks and a pepsi crate upon arrival. Keep all hand sink clear and only use for hand washing. CDI. Hand towels missing at the hand sink. Hand towels added. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Raw shrimp and pork found stored above vegetables in the low boy. Eggs found stored above noodles. All removed and stacked where no cross contamination would occur. CDI. Stack and store correctly where no cross contamination occurs. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (A)
Tooth on the large can-opener found in need of cleaning. Utensils found soiled and in need of cleaning. All removed andplaced in ware wash to be washed, rinsed and sanitized. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch EHS noticed utensils were soiled and label residue were on containers and informed management. Management acknowledged and dishes were placed to get rewashed CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Dates missing on Eggrolls, nuggets, noodles, pork and shrimp. CDI. RTE foods prepared and held in food establishment for more than 24hrs shall be clearly marked to indicate the date or day which the food shall be consumed on the premises sold or discarded marked (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. EHS noticed no datemarking throughout and EHS explained the 7 day hold and will follow up to check datemarking |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)A) Except as provided in (B) of this section, FOOD EMPLOYEESshall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. EHS noticed employees prepping food and cooking
without with out hairnets mentioned to management that hairnets should be worn when exposed to foods. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace rusty racks in the walk-in-cooler. Replace blown bulbs throughout. Replace worn shelf liners and torn gaskets along the cold hold doors. Do not use cardboard for food liners. Cardboard is not an approved liner safe to use for food storage.
4-201.11 Equipment and Utensils - Durability and Strength (C) |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the 3 comp sink vats and drainboards. Ware wash equipment is to be clean. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Clean the cookline griddle, fryers and hood surfaces. Clean the condiment cooler lid line and ledge surfaces. Clean the cold holding equipment door jambs, gaskegts and interior portions. Clean the racks, shef lines and equipment surfaces. Clean the walk-in-cooler liners, shelves and walls. Clean the hand sinks and nozzles. Clean the lower sink vatsNonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a
frequency necessary to preclude the accumulation of such soil residues. The following items were observed heavily soiled and
shall be cleaned; sides of cooking equipment, hood system, gaskets throughout, reach in refrigerators |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the ceiling wall surfaces removing dust and cobwebs. Clean the frp wall panels where splatter is observed. Clean the floors along the wall edges, under equipment, cooking lines and under sinks. Clean the floors under equipment surfaces. Clean the ceiling tile and light fixtures. Physical facilities shall be cleaned as often as necessary to keep them clean. Maintain facility clean. The following areas were soiled with food debris and build up: All walls in entire kitchen, the floors throughout the kitchen
including floor drains. Advised PIC to increase the cleaning frequency of all these areas to prevent build up |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
6-305.11 Designation - Dressing Areas and Lockers (C)
Multiple personal items found co-mingles thought out the restaurant. Large clutter found throughout along utensils storage, prep tables and utensil storage. Remove and designate a place for personal items, food and supplies. |