| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11 PIC shall be present during all hours of operation. -PF. PIC was not present during first 30 minutes of the inspection.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC does not have control over date marking, holding temperatures, cooling, employee health, and handwashing. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
No |
Yes |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed employees at facility that was unaware of the major illnesses and symptoms. Verification require. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees washing hands for less than 15 seconds. CDI hands washed.
2-301.14 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. Observed employees handling raw chicken and change gloves and continue working with food, place hands in pocket handle phone, clean down surfaces and return to food prep with gloves and not wash hands. CDI hands washed. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees using gloves to go in and out of walk in unit, use gloves to clean, and touch clothes and retinue to food prep. CDI hands washed and gloves changed.
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken and raw beef stored in same container. CDI items separated. Repeat.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed shredded lettuce stored below unwashed produce in walk in. CDI item relocated. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
Yes |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed ice machine that was soiled with black debris. Repeat. |
| 16 |
0 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried chicken that was cooked to 117F. Smaller wings reached above 165F but larger breast portions below 165F. CDI items dropped back in fryer and brought up above 165F. |
| 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 41F. -P. Observed two black bins of sesame chicken from the night before from 43-46F. CDI items discarded. |
| 19 |
0 |
Proper hot holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hot well of rice that was 130F and was not plugged in during service. CDI rice discarded. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cheese, rice, crab ragoons, and egg rolls above 45F. Items were held on counter or above chill line in reach in unit. CDI items discarded. Repeat. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
No |
No |
Yes |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed facility with chart by walk in unit that is supposed to provide cook dates. Dates inaccurately recorded and changed during inspection. Items in prep top or reach in unit were not dated and were held in unit from day before. Partial date marking system is not effective and additional dating required in units. Verification required. |
| 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 sesame chicken and noodles stacked and covered while cooling overnight. CDI items discarded. Observed fried chicken cooling in deep metal container. CDI items separated into smaller portions. |
| 36 |
2 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. Repeat.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed dead pests throughout kitchen and in bathrooms. |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.11 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. Observed gaskets and racks in facility in need of repair. Observed cracked tiles and grouting wearing away in kitchen and separate dry storage room. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-303.11 Intensity-Lighting - C. Observed no lighting provided at dry storage room during inspection. |