| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person in Charge.
The PERSON IN CHARGE (PIC) shall ensure that: (L) CONSUMERS are notified that clean TABLEWARE is to be used when they return to self-service areas such as salad bars and buffets as specified under § 3-304.16; Pf.
Today it was observed that the signs posted at the ends of each buffet bar directing patrons to use a new, clean plate for each visit was covered up by added signs asking them to use hand sanitizer prior to each visit. The PIC was reminded that the view of the required signage directing patrons to use a new, clean plate for each visit to the buffet may not be obstructed or covered up. CDI by the PIC removing the signs that were covering up the required signage. NOTE: Though the encouraged use of hand sanitizer for each visit was not discouraged and is certainly allowed. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. (P)
In the bottom section of a prep top cooler, a container of cooked peas & carrots was found stored underneath a container of raw shrimp. CDI by PIC moving the peas & carrots to the top shelf and the raw shrimp to the bottom shelf. Do not store raw meats or seafoods over cooked foods or vegetables. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 "Equipment Food-Contact Surfaces and Utensils: (E) Except when dry cleaning methods are used as specified under § 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cleaned: (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold." (C)
(REPEAT) Observed mold growth and build-up inside of the smaller ice machine. Dump the ice, cleans all surfaces of mold, sanitize all surfaces, prior to re-use. Clean and sanitize the ice machines regularly to prevent mold growth.
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
Observed several deep metal food pans still soiled with dry food residue after put away as clean and ready for use. Corrected During Inspection (CDI) by requiring those utensils to be thoroughly cleaned, rinsed, and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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)
TCS foods found stored in the larger of the two available prep top coolers (The Chef AAA) were holding at temperatures above 41 F in the top and bottom sections of that cooler. Those foods and their temperatures were as follows: Noodles, 49 F, Shredded pork 54 F, Shredded cabbage 54 F, Peas & carrots 50 F, Wantons 47 F, Imitation crab meat 51 F, spring noodles 49 F, Shredded cooked chicken 53 F. The PIC explained that all of those foods had been relocated from the walk-in cooler within the last 2 hours and none had been in that cooler overnight. The walk-in cooler was checked and found to be properly cold holding all foods held there. CDI by the PIC moving those foods back to the walk-in cooler to cool back down. Different supplies of the same foods were brought from the walk-in cooler to replace those that were in the prep top cooler, but only after adding pans of ice in which those food containers could be stored so as to maintain those foods at 41 F or colder until the cooler could be repaired or serviced. The PIC contacted the repairman by phone during the inspection and the repairman stated that he would be at the restaurant tomorrow morning at 9:30 AM to service the cooler. NOTE: Use pans of ice in the top section of the noted prep top cooler to hold the foods at 41 F or colder at all times until the cooler can be repaired. Check ice levels often and add ice as needed so as to maintain cold holding of 41 F or colder for foods stored there. The cooler must be repaired to mechanically cold hold foods at 41 F or colder without aid of added ice within 3 days from today's date or permit action may be taken. Call Mrs. Dana Cavenaugh at (910)253-1721 to request a revisit once the cooler is repaired so as to verify the repair.
Also, TCS foods held in the 1 door upright reach-in cooler located near the back door were checked and the boiled shrimp found stored on the bottom shelf were holding at only 45 F while all other foods on higher shelves were properly cold holding. Large, wide boxed cakes were seen stored on the shelves overhead which was blocking the cold air flow from the fan in the top of the cooler. CDI: The shrimp had just been moved from the walk-in cooler within the last 2 hours and so were allowed to be relocated back to the walk-in cooler to drop back down to below 41 F. The PIC moved the cakes down so that all TCS foods could be stored in the direct cold air flow. Do not store TCS foods in areas of cooler in restricted air flow. Observed that PIC had an educational handout already posted on a nearby wall entitled "The Do's and Don'ts of Cold Holding". REHS reviewed that handout with the PIC which covered the exact same issued noted with storage of foods in the 1 door cooler. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 - Sanitizers, Criteria: Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Observed a bleach & water sanitizer wipe cloth bucket at wait station of which the concentration was too strong (greater than or equal too 200 ppm). CDI by PIC dumping out the sanitizer and remaking it at the proper concentration between 50 to 100 ppm. |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed two containers in dry food storage area which were not labeled per contents; salt and flour. CDI by PIC properly labeling each container. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
6-404.11 - Segregation and Location: Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. Pf
Observed dented cans of banana pudding on shelves in dry food storage area. The cans were dented near the top edges near the seams. CDI by PIC segregating those cans and setting them aside so as to be returned to the vendor for credit. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) - Equipment and Utensils, Air-Drying Required: Air dry equipment and utensils after cleaning and sanitizing.
Two stacks of metal food pans were found still very wet after being washed and nested together one inside the other prior to first being properly an fully air dried. CDI by PIC placing the pans back in the utensil wash sink so that they could be rewashed, rinsed, sanitized, and the air dry process restarted. |
|
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 shall be maintained in good repair.
(REPEAT) Repair or replace rusty shelving located by drink machine at wait station. [REPEAT] The door to the walk-in cooler has become rusted and is cracked along the door perimeter edge and needs repair or replacement. Observed that the small metal rack which is used to hold cutting boards is very rusty and needs to be replaced.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted.
Replace the door gasket that is starting to tear the right door of the MOTAK 2 door upright reach-in cooler across from the ice machine near the back door. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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.
Clean dust build-up from cooling coils of large CHEF AAA prep cooler across from woks at cookline. Clean residue build-up from metal shelf over prep top coolers. Clean metal table to right of drink machine at wait station. Clean mildew build-up on drink machine around outside of nozzles on drink dispenser at wait station. Clean grease build-up from sides of fryer cabinets. Clean heavy dust build-up from fan guard of cooling unit in walk-in cooler. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors.
Found one dumpster with doors left open. Keep dumpster doors closed.
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
Found one dumpster with missing drain plug. Replace missing drain plug.
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
Observed much leaf litter accumulated around the back side of the grease recycle bins. Clean debris from around grease bins. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11 - Surface Characteristics: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed that the old caulking is cracked between the wall surface and the hand wash sink at the left end of the cookline. Remove the old caulking, re-caulk between the sink and wall surface so that the caulk is smooth and easily cleanable.
6-501.16 - Drying Mops: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed some wet mops stored with the heads down in and touching the bottom of the service sink by back door. CDI by PIC turning mops up so that they could properly dry. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles (FC) in walk-in refrigeration units and dry storage areas.
(REPEAT) The light intensity in the walk-in cooler measures less than 1 to 2 FC in the back and should be at least 10 FC.
Light intensity shall be at least 50 FC 30 inches above floor surface in all areas of food prep. Today the light intensity was checked and noted for the follow surfaces: 30 FC over vegetable prep sink, 30 to 38 FC over cutting boards of prep top coolers, and 41 FC on prep table to left of MOTAK 2 door upright reach-in freezer. Observed some light bulbs blown in fixtures over there surfaces. replace all blown lights. |