| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Store all employee drinks covered with lid and straw on lower level of equipment and carts, below food contact, single serve items and prep tables with facility supplies. Observed employee drink without straw where lid and lip contact area of cup must be touched for employee to drink beverage. Drink was stored on middle shelf of cart within spill contamination of single serve soup containers and napkins. Another employee drink was stored on sheet pan on shelf below prep sink next to corn starch. Gave instruction to use cup with both lid and straw stored in area away from and below all food, supplies, single serve items, and food contact equipment. Recommend dedicated area for employee drinks and to keep them in container to prevent spills. . |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Employee shall appropriately wash hands between task change, between glove change, upon entering kitchen, between handling raw foods and single serve items, or frequently during cooking. Observed employee handle bowl for measuring raw meats (chicken, beef, pork and shrimp then handle single serve containers for dispensing orders. Employee handled mouth contact area of drink and then attempt to return to wok line. He was redirected to wash hands. Observed employee leave kitchen and re-enter without handwash. Only 2 employee handwashes was observed during observation of activity at cook line. Those handwashes were appropriate duration. The only kitchen handsink is located at far end of wok line. I repeated the 'rule requirements for when to handwash to management and instructed to conduct employee training for when to wash hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Clean, single use gloves must be used to handle all food products that will not be heated to a temperature of at least 165 F fully throughout all parts of food. Food employees shall minimize bare hand and arm contact with exposed foods not in a ready to eat form when preparing for partial cooking. Observed employee dispense vegetables with bare hands. Items such as cabbage and broccoli cannot be assured to reach required temperature as these foods are served ala dente without being fully cooked. Isolate vegetable dispensing from other processes. Gave initial instruction to management. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain all food contact contact surfaces clean to sight and touch. Observed many food utensils, pans, and plastic containers with greasy build up and food debris. Observed employee rinse pan from chicken prep in rinse compartment of 3-comp sink and attempt to reuse without proper 3-step, wash, rinse, and sanitize. Observed bottle of sanitizer with less than 50 ppm chlorine. Gave demonstration for preparation of sanitizer to be proper concentration. Redirected employee with pan from chicken prep to place pan for thorough cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
All foods prepared and ready to eat must be date marked unless used within 24 hours. Observed chicken, noodles without proper date marking. Shelf was marked as prepared on the 20th which was previous day, but food was prepared today and was cooling. Gave instruction that foods should be individually marked with date to avoid inaccurate date mark. The walk in appeared to be holding foods at 42 - 45 F which allows for a 4 day hold time. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use only approved cooling methods. Maintain all foods while in cooling process in shallow containers, uncovered or loosely covered to prevent cross-contamination. Observed noodle, chicken wings, and cheese filling for rangoons cooling in covered containers. Removed covers and gave instruction. Refrigeration areas are limited and used for large quanities of stock. Recommend limiting food purchases and food prep to quanity reasonable for available storage. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
Linens used for food prep must be kept in sanitzer solution between uses or stored clean and dry. Keep cloths used for wiping surfaces that have come in contact with raw meats separate from clothes used for other purposes. Observed cloths in multiple stored wet on food prep areas. Observed cloth used for raw meat not separated or stored in sanitizer. No cloths stored in sanitizer solution. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency Observed rinse compartment of 3-comp sink heavily soiled with chicken by products. Observed sheet pan with chicken residue rinsed in rinse compartment while soiled pans & utensils were in wash compartment. Gave instruction to maintain 3-comp sink properly cleaned. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
Maintain equipment clean to sight and touch. Observed greasy build up on equipment. Gave instruction to thoroughly clean all equipment, shelving, and racks. Remove all foil, plastic, and wood used for coverings or shelving. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Maintain floors, walls, and ceilings clean to sight and touch. Observed build up on floors under shelving and prep tables, in corners, on baseboards , in floor drains and on walkin freezer floor, Gave instruction to thoroughly clean. |