| 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 |
2-103.11 PIC duties. Observed no control over handwashing, glove use, cooling methods and maintaining cold temperatures. |
| 4 |
2 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
No |
Yes |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several items such as hats, drinks, and other personal items being stored directly over service bowls and RTE foods for the facility. Repeat. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee prepping raw eggs and using same gloved hands to touch ready to eat foods and utensils. Also observed food employees enter kitchen from outside and engage in food prep without washing hands or donning gloves. Ensure that all food prep employees are washing hands and donning gloves before engaging in food prep. Observed waitstaff come inside to scoop out rice and ice without washing hands. CDI-Employee washed hands during the course of the insepction. Repeat.
2-301.15 Where to Wash - PF. Observed employee wash hands in 3 comp sink. CDI hands washed in handsink. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed waitstaff grab leaf lettuce from reach in and use for plating without using gloves or a barrier. CDI lettuce discarded. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed water pictures being stored inside of hand washing sink. Hand washing sinks are used for hand washing only. CDI- Employee removed items from hand sink. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate the different types of raw animal foods. -P OBserved raw eggs being stored over cooked chicken in the 2 door reach in unit. CDI-PIC rearranged foods so that they are properly stored. Repeat.
3-304.15 (A) Gloves, Use Limitation - P Observed several employees with gloved hands exit the kitchen and then re-enter the kitchen prepping food with same gloved hands. Hands are to be washed and gloves are to be changed after swithcing task prior to food prep. Observed employees wipe soiled gloves on rags and continue food service. Observed gloves used to handle raw eggs and continue working with RTE food. CDI hands washed and gloves changed. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P One chlrorine sanitizer bottle was reading 0 ppm when checked. All chlroine sanitizer shall be 50-200 ppm. CDI-PIC propelry mixed bleach sanitizer onsite. |
| 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 45F. -P Observed homemade curry sauce that is used in multiple dishes at 74-76 degrees after 2 hours. PIC stated that this item has been cooling for over 2 hours. CDI-PIC discarded the product. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tofu and cut cabbage located in the prep unit across from the grill was cold holding above 45 degrees. Tofu, cut cabbage, raw eggs and bean sprouts were stored in the walk in cooler above 45 degrees. The ambiet air of this unit is 62 degrees. Noodles stored inside of metal pot next to grill above 70 degrees. CDI-PIC moved foods to the freezer unit and other refrigeration to cool down and properly cold hold. Noodles placed on TPHC and discarded after lunch service. VR- An inspector will be out in 10 days to check on corrective methods. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
Yes |
3-501.15 Cooling Methods - PF Observed shredded chicken being cooled in deep metal containers stacked on top of each other in the freezer unit. Observed cooling homemade curry sauce being cooled inside of deep metal contianers. CDI-PIC placed chicken in uncovered shallow container for better cooling methods and sauce discarded.
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Faciltiy is struggling with space to properly cold hold and cool foods onsite. Implement extra refirgeration or downsize menus so that cold hold equipment is sufficent. Facility is cooling large batches of shredded cabbage for rolls, cabbage for stir fry, chicken, and sauces that would be used for the next few days. VR- An inspector will return to re-evaluate refrigeration storage. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
Yes |
No |
6-202.16 Protect outer openings of establishment from insect or rodent entry.
6-202.15 Outer Openings, Protected - C Observed shelf in front of reach in units that were not in an enclosed area and holding single service items and canned foods. REPEAT |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Outside cold hold unit contians an ambiet air of 64 degrees. Foods stored inside this unit was tempeature abused. Equipment is to be serviced ASAP. PIC moved all tcs food out of the unit into other cold hold storages VR. |