| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed multiple employees leave cook line walk to back room, outside, prep room or walk in cooler and return without washing hands. Observed multiple wait staff bus tables, scrape plates and not wash hands before delivering food to table. 2-301.15 Only wash hands in handwashing sink.-PF Observed one food employee washing hands in 3 comps sink. CDI- instruction provided |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff filling or washing tea pot in hand sink. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats in rear refrigerator stored over multiple open or slightly covered containers of ready to eat sauces. CDI- reorganized 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees wearing at least one glove leave cook line walk to another room, engage a door like the walk in and return to food prep without changing gloves. CDI- instruction provided |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken and dumplings in prep unit and lettuce wraps in refrigerator both near grill cold holding at 49-54 F. Ambient temperature of both units above 49 F. CDI- FACILITY NOT ALLOWED TO HOLD TCS FOODS UNTIL REPAIRED |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked duck and noodles in walk in cooler without date mark. Observed spring rolls and cooked chicken not date marked in prep units and multiple containers of cooked ( in house )chicken, duck and vegetables not date marked in freezer. VR |
|
31
|
0.50
|
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 cooked chicken and vegetables coolng at room termperature below 100 F. CDI- removed to walk in cooler or freezer |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed facility thermometer to be 3 F off calibration. VR |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. All foods in refrigerator and prep unit next to grill are not cold holding at 45 F or below. VR NO TCS FOODS MAY BE STORED IN THESE UNITS UNTIL THEY ARE REAPIRED |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple equipment handles soiled with residue or debris. |