| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in walk in unit and uncovered employee tea stored on microwave. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Observed employee use hands to turn faucet handle off after handwashing.cdi by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp with commercial packaging open stored over cooked cooked chicken.CDI, foods relocated for proper storage. Observed unwashed mushrooms stored over ready to eat foods in walk in unit.CDI, mushrooms relocated to other unwashed produce. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed lo-mein noodles cooling in deep covered containers in walk in cooler. CDI, noodles relocated to shallow baking sheet and removed cover to rapidly cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Install splash guard at handwashing sink or space rack 12 inches from handwashing sink. Observed absorbant like material hanging on storage rack between rack and handwashing sink.
3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed sauce stored on ground in container upon arrival. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen and 3 compartment sink. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of fryer unit and door accumulating soil and grease. Repeat. Observed soil and residue on shelving. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed some damaged floor tiles in back of kitchen.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed black soil residues on floor under cooking equipment and in need of cleaning. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee foods stored over customer items in walk in unit. Repeat. |