| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
Observed an employee turn faucet off with bare hands after handwashing. Ensure when employees are done handwashing they use a paper towel to turn off faucet to avoid recontaminating cleaned hands. CDI: Education provided and employee rewashed hands.
2-301.14 - When to Wash: Food Employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. P |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
No paper towels at front handsink. CDI: PIC supplied handsink with paper towels.
6-301.12 - Hand Drying Provision: Provide paper towels or approved alternative for hand drying at each handsink. Pf
No soap at front handsink. CDI: PIC refilled soap dispenser.
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
One container of cooked noodles in flip top unit out of temp at 48F. Upon further investigation container of cooked noodles not emerged in cold well of the flip top unit which is resulting in TCS food not holding a temp of 41F and below. PIC stated noodles had just been cooked about 2 hours ago. CDI: Cooked noodles placed in reach in cooler to rapid cool.
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 |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT: All items in walk-in cooler were not properly date marked. CDI: Per PIC, all TCS foods in walk-in cooler were cooked 3/15 before close and on morning of inspection; all items were date marked accordingly.
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking (Pf) Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
REPEAT: Several boxes of food like chicken, fish were stored on floor under shelving in walk-in freezer.
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Multiple scoops were observed stored in dry goods containers with the handles in contact with the food (corn starch, sugar and rice). Scoops must be stored so that the handles do not touch the food to prevent contamination.
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. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
Several clean dishes were being wet stacked. Let clean and sanitized dishes air dry before stacking to prevent microbial growth from occurring.
4-901.11 - After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in anti-microbial formulations (food-contact surface SANITIZING solutions), before contact with FOOD. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT: Shelving in walk in cooler needs to be assessed for rust and potential replacement.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT: Shelving in walk in cooler needs thorough cleaning to remove soil accumulation. Sides of equipment, fryers, stove, and wok area need to be cleaned to remove excessive grease. Interior of 1-door upright freezer need additional cleaning. Cleaning needed around the perimeter of the flip top unit on make line where food debris is accumulating.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
REPEAT: Drain plug is missing on outside dumpster. Contact waste management vendor for repair.
5-501.114 - Using Drain Plugs: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT: Floors underneath wok station, fryers, and cooking equipment need cleaning to remove heavily accumulated soils and grease. Walls cleaning needed throughout establishment where food splash is present. Ceiling tiles and air vents are heavily soiled/stained.
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.
REPEAT: Tile floor is damaged in several areas throughout establishment, including in walk-in cooler. Replace damaged ceiling tiles. Repair holes in walls in dry storage area. Replace damaged/missing tiles in mop sink. FRP needs to be reattached to the wall above the 3 comp sink. Corner stripping on wall is damaged in dry storage area and needs to be repaired.
6-501.11 - Repairing: Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
Employee drink on shelving above steam well and next to go boxes and lids. Ensure all employee drinks are in a designated area. CDI: Employee moved drink to designated area.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |