| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. It is the PIC responsibility to ensure workers are properly washing hands, using proper methods to cool foods and enforcing food requirements. Handwashing and cooling violations noted. If these violations are repeated in the next inspection, 2 points will be deducted as the PIC will not be following 2-103.11. PIC had these violations corrected during inspection today. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed employee change trash can liner with bare hands then put on gloves to begin food handling. CDI- Worker corrected, washed hands properly at handsink and put on new gloves. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
Yes |
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap or paper towels at cook line handsink. CDI- Soap and towels provided. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bag of raw chicken stored on same flat pan with bag of Indian cheese in walk in cooler. CDI- Pan removed and cleaned, Chicken moved to bottom shelf.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several instances of cut and washed produce and other prepared foods not being covered in walk in cooler. CDI- Foods covered.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove a cutting board standing on floor, and attempt to place on prep cooler for use. Employee corrected, cutting board taken to dish are for re-washing and sanitizing. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a tub of cooked cabbage at 71 degrees that worker said was left out at room temperature since 1:00 AM to cool, approx. 10 hrs. Foods not cooled to 45 or below within 6 hrs max. increase the likelihood of bacteria growth that can cause food born illness. CDI- PIC voluntarily disposed of cabbage. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts, raw shell eggs, garlic and oil mixture, and cabbage salad being stored without temperature control or in in-effectvie ice baths. Items had been placed out of temperature approx. 30 min earlier. Allowed PIC to add these items to list of other food items on their TPHC time marking sheet. Times of prep for these foods recorded on TPHC log, foods to be disposed of max. 4 hrs since prep time per TPHC procedure. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few foods said to have been prepped yesterday that are to be kept more than 24 hrs that were not date marked, cabbage, salad, noodles etc. CDI- Items properly date marked. Observed a couple food items made yesterday with todays date of prep, items date marking corrected.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried baby corn with a date mark for 10 days ago in walk in cooler. CDI- Worker voluntarily disposed of corn. |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed food items listed on TPHC procedure sheet being held out of temperature control (noodles, lamb, shrimp), times were not being recorded today nor for yesterday. CDI- Times properly recorded on TPHC log sheet per TPHC procedure. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 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 Observed no cooling methods in use for cabbage improperly cooled for 10 hrs at room temp. CDI- Reviewed proper cooling methods with PIC and cabbage voluntarily disposed of. Observed several pans of rice being stored at room temp at 90 degrees approx. 1 hr since cooling began. Once foods cool to 135 be sure to use effective cooling methods to ensure cooling temps are met within required time. CDI- Rice moved into walk in cooler, observed at 70 degrees by 2 hr cooling time. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Observed several pans of raw chicken thawing approx. 1 hr at room temp with no thawing methods in use. CDI- Worker placed chicken in walk in cooler to continue thawing, chicken was still frozen at 30 degrees. |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed stem thermometer to be in-accurate, appears to need replacing or change battery. Will follow up that proper working thermometer is available. |
| 38 |
0.50 |
Personal cleanliness |
No |
No |
No |
Yes |
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food handling employees wearing hats or hair restraints at start of inspection. CDI- Employees put on hair nets. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board to be used on prep table that was stored on the floor. CDI- Cutting board taken to dish area for re-cleaning. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few cracked and damaged pans stored in dish area and a broken fryer basket in use. CDI- PIC disposed of damaged utensils. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls outside of walk in cooler and walls inside walk in cooler dirty with mold build up needing cleaning ASAP. Observed ceiling tiles falling out of ceiling in hall to dry good area and by back door. Observed broken, missing baseboard tile near can wash basin and ware washing room (repeat)
GENERAL COMMENT: Call 980-314-1643 to request a re-inpection. WIll follow up within 10 days to check for thermometer. |