| 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(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed cook grab scallions with bare hands and cook with seafood noodle dish. Dish only reached 161F. Educated that food must hit 165F if using bare hands. Facility agreed to switch to tongs/spoons. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw, chopped beef stored above seafood in walkin cooler. Rearrange as such: raw pork/raw seafood/raw eggs then raw chopped beef then raw chicken. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms, tomatoes, etc. stored above ready to eat noodles. Rearrange |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked orange peels and cooked tomato sauce sitting out at room temperature (77-84F). Food discarded after 4 hours. Facility agreed to use TPHC. Left template. Observed lettuce at 55F and cabbage at 65F in top of prep unit by grill. Lettuce discarded and cabbage placed in cooler to quickly chill to 45F. Ensure these items do not sit out. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Written procedures were not complete. Helped facility with writing procedures for beaten egg, tomato sauce and cooked orange peels. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of sanitizers.-Pf The sanitizer bottles are labeled "Bleach" or "bleach water". Write "Sanitizer" on each bottle. PIC agreed to correct. |
|
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 wet cloths on kitchen surfaces throughout. Place in sanitizer between uses. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, cupboard handles, small fan and piping under wok line in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/missing floor tiles in dry storage areas. Repair baseboard at back door where separating from wall. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Provide additional lighting in walkin cooler to bring to 10 foot candles. Add additional lighting to server station to bring to 50 foot candles. |