| Code |
Observed Violations |
Points |
Critical |
Occurrences |
COS |
PHR |
| 4.2.4** |
The person in charge is not ensuring that employees are properly trained in food safety as it relates to their assigned duties. The person in charge is not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. |
|
true |
2 |
false |
Person in Charge- Duties** |
| 4.3.24 |
Food containers are not labeled with the common name of the food. |
|
false |
1 |
false |
Food Storage Containers - Identified with Common Name of Food. |
| 4.3.31 |
Utensils are stored in standing water. |
|
false |
1 |
false |
In-Use Utensils - Between-Use Storage. |
| 4.3.37 |
Containers of food is being stored on the floor. Containers of food is being stored on the floor in the walk in cooler. |
|
false |
2 |
false |
Food Storage. |
| 4.3.57* |
Potentially hazardous food was not cooled to 41°F within a total of 6 hours. |
|
true |
1 |
false |
Cooling* |
| 4.3.58** |
Potentially hazardous food is being cooled at room temperature. |
|
true |
1 |
false |
Cooling Methods.** |
| 4.3.59* |
Cooked garlic in oil is being held out of temperature control at 103 °F on a counter. Cooked pork in soy sauce is being held out of temperature control at 76 °F on a counter. Cooked tomatoes are being held out of temperature control at 58 °F on a counter. Cooked thinly sliced pork is being held at 53 °F in the make table at the cookline. |
|
true |
4 |
false |
Cold Holding* |
| 4.3.59* |
Cooked eggs in sauce are being held at 115 °F in the steam table. |
|
true |
1 |
false |
Hot Holding.* |
| 4.3.61* |
Cooked pork that was not cooled to 41 degrees F within 6 hours was not discarded. Containers of house made garlic and oil mixtures held at room temperature were not discarded after preparation. |
|
true |
2 |
false |
Ready to Eat , Potentially hazardous food (time/temperature control for safety food) - Discard.* |
| 4.3.63** |
A food establishment did not obtain a variance before packing in a reduced oxygen packaging method and using a sous vide cooking method of cooking chicken that is subsequently cooled in vacuum sealed bags and stored in the walk-in cooler or before acidifying rice for storage at room temperature. |
|
true |
1 |
false |
Variance Requirement.** |
| 4.4.105 |
Single service items and chemicals are stored directly on the floor in front of the mop sink and in the room under the stairs. |
|
false |
1 |
false |
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-Storage |
| 4.4.49 |
Pressurized cylinders are not secured. |
|
false |
1 |
false |
Restraining Pressurized Containers |
| 4.4.51** |
There is insufficient refrigeration capacity to hold all potentially hazardous foods at or below 41° F. |
|
true |
1 |
false |
Cooling, Heating, and Holding Capacities** |
| 4.4.62 |
Shelving is not installed at least 6 inches above the floor to facilitate cleaning. |
|
false |
1 |
false |
Fixed Equipment-Elevation or Sealing |
| 4.4.80 |
Single-use items are being re-used (soy sauce buckets). |
|
false |
1 |
false |
Single-Service and Single-Use Articles-Use Limitation |
| 4.4.82* |
Interior surfaces of the ventilation hood are unclean. Interior surfaces of a reach in freezer are unclean. |
|
true |
1 |
false |
Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-Cleaning* |
| 4.4.89 |
Equipment food-contact surfaces of the meat slicer are not effectively washed with a detergent and manual means necessary to remove and loosen soil. |
|
false |
1 |
false |
Wet Cleaning |
| 4.4.91 |
Dishes are not being rinsed after washing and before sanitizing. |
|
false |
1 |
false |
Rinsing Procedures |
| 4.5.26** |
The hand sink is used to store the drain plugs for the food prep sink. A server filled a pitcher of water at the hand sink. |
|
true |
2 |
true |
Using a Handwashing Sink.** |
| 4.6.1 |
The ceiling surfaces in the area used for food prep west of the walk-in cooler and under the stairs where food is stored are not smooth, durable, easily cleanable and non-absorbent. The wall surfaces in the area used for food prep west of the walk-in cooler and under the stairs where food is stored are not smooth, durable, easily cleanable and non-absorbent. The floor surfaces in the area used for food prep west of the walk-in cooler and under the stairs where food is stored are not smooth, durable, easily cleanable and non-absorbent. |
|
false |
3 |
false |
Surface Characteristics-Indoor Areas |
| 4.6.34 |
The service sink is not available for dumping wastewater due to being blocked by storage items. |
|
false |
1 |
false |
Service Sinks-Availability |
| 4.6.4 |
The utility service lines and pipes on the wall and ceiling in the area west of the walk-in cooler are unnecessarily exposed. |
|
false |
1 |
false |
Floors, Walls, and Ceilings-Utility Lines |
| 4.6.41 |
The wall in the dining area is dirty near the trash can. The floor in the room under the stairs used for food storage is dirty. The floor is dirty under the 3 compartment sink where the mop water is being dumped. |
|
false |
3 |
false |
Cleaning-Frequency and Restrictions |
| 4.7.2** |
A chemical spray bottle is not labeled with the common name. |
|
true |
1 |
false |
Working Containers-Common Name** |
| 4.7.8* |
Isopropyl alcohol first aid antiseptic being used on the meat slicer is not approved as a food contact sanitizer per 40 CFR section 180.940. |
|
true |
1 |
false |
Sanitizers-Criteria* |
| 4.8.3 |
The permit holder did not submit a properly prepared HACCP plan as specified under 4.8.4 as required by law. |
|
false |
1 |
false |
When a HACCP Plan is Required. |
| 7.4.4 (ii) |
Summary permit suspension facility lacks cold holding capacity to keep all potentially hazardous food hot and cold as required. Containers of garlic and oil of various kinds, approximately (7) 5-gallon conatainers are stored at room temperature. Walk-in cooler is completely full and containers of food are stacked 4 layers high on the floor. Facility is using cook/cool and sous vide chicken that is cooled in the bag and cooked to 135 degrees F without an approved HACCP plan. TCS food is stored at room temperature on the cookline. Lack of active managerial control. |
|
true |
1 |
false |
Summary Permit Suspension - Imminent Health Hazard |