| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
Cleaning on bins over the 3 comp sink has improved since last week, but continue to work on detail cleaning of food contact surfaces.Vegetable peeler, utensils/knives in a bin on the prep table were visibly dirty. Chicken marinator, rice cookers need detail cleaning on the inside as they have food build up. CDI Moved to dish area to wash, rinse and sanitize.
Two large bowls in the prep area are to large to fit into the 3 comp sink for washing, rinsing and sanitizing. 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 |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
Wings in the basket over the fryer, cooked recently, were 115F. Hot holding shall be 135F and hotter. CDI by reheating in the fryer to over 165F. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Cooked this morning: pork, noodles and shrimp were put on top (flip ton) area of the make unit. CDI: Bags of ice were placed on top of the shrimp and pork. The noodles were moved to the cooler. The make unit is designed for cold holding foods but not for cooling foods. Also, the air conditioning is not working adequately.
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf
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 |
Yes
|
No |
The front door is propped open due to the lack of AC. Observed a few flies in the kitchen.
6-202.15 - Outer Openings, Protected: Protect outer openings of establishment from insect or rodent entry. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
Facility does not have enough storage space and food is stored on the floor in walk-in freezer, walk in cooler and storage areas..
3-305.11 - Food Storage (C) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. (2 pts)
3-303.12 - Storage or Display of Food in Contact with Water or Ice: Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry.
. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
Wet wiping cloths were observed on the front table and the cook area. Store wet wiping cloths in a sanitizer solution between uses. The sanitizer bucket only had 25ppm of chlorine. Bleach was added to the solution to give 100ppm chlorine. Also, the sanitizer bucket was stored on the floor.
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) - Wiping Cloths, Use Limitation: Store sanitizer containers used for wet wiping cloths off the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Storing knife between table and make unit. Do not stored knives between the tables.
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. (1 pt) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Floor of walk in freezer is rusted and in poor repair. The walk in freezer door is in poor repair and the gasket needs to be replaced. Area under walk in cooler door is deteriorating and needs to be repaired. Shelving in walk-in cooler and walk in freezer, throughout establishment is heavily rusted and needs to have the rust removed or shelving replaced. There is a hole in the walk in freezer ceiling and black wrapping on piping is in poor repair. There is ice build up under the walk in freezer compressor. The drop box freezer in the dry storage are has a torn gasket and the freezer in the office has a broken lid. Two of the rice cookers have broken handles. Replace cracked food bins. Clean the can wash area and the garbage can. Faucet, at the front hand sink, is in poor repair.
4-501.11 - Good Repair and Proper Adjustment (C) Equipment shall be maintained in good repair. (1 pt) |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Walk in cooler has mold on and around fan covers. Carts, shelving, between prep tables and areas under prep tables are heavily soiled. Clean the reach in that is not being used. Detail clean the cook and fryer area. The Garland (over head warmer) has card board with a large amount of food build up. Clean sinks and faucet handles.
4-601.11(B) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans
shall be kept free of encrusted grease deposits and other soil accumulations.
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a
frequency necessary to preclude accumulation of soil residues. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
Employee bathroom door is not self-closing. Restroom doors should be self-closing. Owner will fix when get part. 6-501.19 - Closing Toilet Room Doors: Except during cleaning and maintenance, toilet room doors shall be kept closed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Facility has cracked floor tiles in warewashing area, by walk-in freezer, and in walk-in cooler. Repair damaged tile walls in back hallway and can wash room.. Ceiling tiles are stained and deteriorating throughout establishment.
6-501.11 Repairing (C) Physical facilities shall be maintained in good repair.
Facility still needs detailed cleaning on floors and walls throughout including under equipment and in walk-in cooler to remove excessive residues and debris. There is significant oil/grease build up under the fryer.
6-501.12 - Cleaning, Frequency and Restrictions (C) 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. (1 pt) |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
Additional lighting is needed in walk-in cooler for cleaning purposes. Light is not working in the can wash room and the dry storage area.
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. (0 pts) |