| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)-
Observed Raw shredded pork directly above cooked wontons including stored next to chicken in walk-in-cooler. Walk-in-cooler and freezers shall be arranged according to final cook temperature and in a manner that prevents potential contamination while being stored. Provided Updated chart showing the order of proper food storage. Food Items were relocated.(CDI) |
|
22
|
1.50
|
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) garlic in oil being held out at room temperature and above 4!F. Once these foods are in oil they must be kept 41F and below. CDI-moved to reach in cooler.
Recommend using at peak times and store in refrigeration units when not in use. REPEAT. |
|
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)- There was cooked broccoli, cooked carrots, egg rolls in walk in cooler not date marked. As well as sauces that had been stored in refridgeration units adjacent to cooks line without label. Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI- PIC labeled all items listed during inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
No |
Yes
|
No |
3-501.19 Time as a Public Health Control (P )(Pf)- Facility using TPHC for shredded cabbage, lo mein noodles and egg rolls but failed to have a time labeled indicating when time was started. Foods using time shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control. There shall be pre filled out written procedures in place regarding the use of time. CDI- PIC labeled cabbage and lo mein added to TPHC document.Documented time |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
There were bulk Sterilite containers containaing what appeared to be flour; Label all working containers by common names of food (oils, spices, salts) except food that is easy to identify such as dry pasta. CDI |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed many food items that were stored throughout establishment in reach-in-units, walk-in-cooler and seasoning rack that were not actively used or cooling uncovered; a lid or something equivalent shall be provided to prevent potential contamination. (I.e bulk container of steamed broccoli, peas, chicken, egg rolls, egg drop soup,(Most lids were provided.) |
|
44
|
0
|
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)
Observed many containers of what appeared to be clean utensils stored in soiled condition; shall be stored in a clean, dry location. Notified person-in-charge. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Cardboard boxes being reused as liners. Use Articles, Use Limitation- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.and liners shall be constructed of a smooth, easily cleanable non-absorbant material. REPEAT |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)--Facility is still using drink crates as shelves in freezer, wallkin cooler and in dining area dry storage space. Sterilite household totes are still also being used as food storage containers; Unapproved Ninja blender; Unapproved large metal electric mixer with no NSF or equivalent labeling; electric hand held drill with mixer attachment-Do not use this for food preparation; Small hot hold well being used to reheat hot and sour soup.This unit should not be used to heat TCS foods. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. Replace crates with shelves and replace household totes with proper food storage containers.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace badly rusted shelving in walk in cooler; (REPEAT)
Please note that leaking piping that was present in walk-in-cooler during prior inspection leading from evaporator was repaired.;
Torn door gaskets at some refridgeration units shall also be in good repair. According to Person-in-charge a work order has been submitted for new gaskets and awaiting arrival. Equipment is to be maintained in good repair. (REPEAT) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils - (C)-
Cleaning shall be provided to heavily soiled gaskets on the low reach in coolers, walk in cooler door, exterior of electric mixer, knobs of hot holding equipment and equipment legs. Nonfood contact surfaces of equipment and utensils shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean gaskets more frequently. REPEAT. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) -
Observed many cracked floor tiles near the back door of the facility. Establishment must provide floors, floor coverings, walls, wall coverings, and ceilings that are designed, constructed and installed so they are smooth and easily cleanable. Repair or replace cracked floor tiles. REPEAT
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
6-501.114 The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used .(i.e.non-functional, no longer used rice cooker, utensils,equipment, blenders, plastic containers, stacks of single-use duck sauce containers, etc.) Informed Person-in-charge. |