|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed employee eating while preparing broccoli in kitchen. Do not allow employees to eat in kitchen. CDI by instruction. (2-401.11) |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed employee handle crunchy noodles with bare hands. Use gloves or utensils when handling all ready-to-eat foods. CDI by instruction. (3-301.11) |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
Observed no hot water available at wait station hand sink. Provide hot & cold water for proper hand hygiene. RV required |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw chicken stored directly beside raw vegetables in walkin, cooked pork in a bowl on top of raw meat & orange peels (for orange chicken) stored in take out bags. Properly store food to prevent contamination: Provide space between raw chicken (meat, eggs, pork, seafood) and veggies & ready-to eat food; use food grade bags for food storage. CDI: All items properly located; orange peels removed from take out bags. (3.302.11) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on slicer, mixer, knife blades (at handles) & sanitizer at 0 ppm in 1 of 2 bottles. Properly clean/sanitize equipment to remove food debris; provide sanitizer at 50-100ppm. CDI Equipment re-washed & sanitized; sanitizer emptied & remade (4-601.11) |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed cooked noodles, shredded cabbage & cooked rice improperly cooled - temperature greater than 45F after 6 hours of cooling; see observed temps. on chart. Ensure cooling of cooked foods occurs from 135F to 70F w/in 2 hours & then to 45F (41F) w/in 4 hours (6 hours total); cool cabbage in 4 hours to 45F (41F). (See also #31) (3-501.14) CDI - items discarded, voluntarily. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed ready-to-eat items such as lettuce & cabbage (used for spring rolls) also spring rolls & egg rolls unlabeled. Mgmt. states all other r.t.e. foods are used w/in 24 hrs. Properly label w/ date of prep or discard (4days because temp.=45F). CDI w/instruction. (3-501.17) |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed food (chicken pieces) cooling improperly. Properly cool foods using long, shallow layers, loosely covered or uncovered - do not cool in large containers using large quantities.General Comments: Do not re-use cans; use food containers such as hotel pans, etc. for food & utensil storage. |
|