| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Employees may not contact ready-to-eat foods with their bare hands except for when washing fruits and vegetables. Observed employee begin to handle cooked chicken with bare hands. CDI by stopping employee immediately and having employee use tongs to continue. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) All food contact surfaces shall be clean to sight and touch. Observed multiple plastic containers with greasy residue. CDI by placing at 3 compartment sink to be rewashed. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Maintain all potentially hazardous foods at 45F and below. Observed two containers of cut cabbages that are maintained on counter next to prep table, 82F. CDI by instruction with PIC and placing in refrigeration. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 All potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be clearly labeled with the date prepared/opened or discard date. Observed multiple items in prep unit and walk in cooler (cooked chicken, cabbage, bean sprouts) with out dates. PIC described correct process however most date labels were difficult to read dut to the current process which is to use a dry erase marker on exterior of container. Current labels are wiping off of container before product is fully used. Recommended to PIC to use masking tape and marker. CDI by relabling items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use walk in cooler for cooling foods instead of prep units that are regularly worked out of. Observed noodles cooked today, 71F in prep unit. CDI by placing in walk in cooler. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.14 Protect all food from contamination during preparation. Observed container of raw chicken on counter top directly in between open bowls of cooked chicken and employee chopping broccoli. CDI by relocating container of raw chicken and sanitizing counter top. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned. Observed round cutting board worn to the point where there was a hole in the middles. CDI by discarding.4-101.19 Nonfood contact surfaces shall be made of non-absorbant, easily cleanable materials. Observed towel on surface near fryer with heavy oil residue. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-302.14 Provide test strips for measuring concentration of sanitizer. Observed facility using both bleach and quat sanitizer. No quat test strips available at time of inspection. PIC agreed to discontinue using quat sanitizer and only use bleach as sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 General cleaning needed of non-food contact surfaces throughout including stationary fans located in kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Provide drainplug for cardboard dumpster. |