| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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.-P Observed food employee washing wok with scrubber without washing hands before food service and handle money without washing hands before resuming food service. CDI - Hands were washed. -2- |
|
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 ready-to-eat shrimp between raw beef and chicken in flip top setup. CDI - PIC switched storage order of shrimp and mushrooms.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed reused clear plastic used to hand dispense lo mein. CDI - PIC discarded this plastic and then used disposable gloves.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped cold chicken wings in the walk in cooler on soiled shelving. CDI - Covers put on chicken. -1.5- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed soiled blue disposable gloves stored on clean wiping cloths for reuse. CDI - PIC voluntarily discarded these. -0- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed reused spice containers with the original label present. Make sure these are cleaned and sanitized and then relabeled for the current contents. -0- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth on the wok stove with debris and dry wiping cloth on the prep table with stains and soil present. Keep wet cloths in sanitizer and maintain dry cloths clean. -.5- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoons with handles down in the spices and tongs stored on the soiled wok stove with water present. Keep these in a clean dry place. -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 (A) Maintain equipment in good repair. Observed missing cooling curtains in both walk ins with makeshift plastic screens in place made of white plastic. Repair and install cooling curtains.
4-101.11 (A) Characteristics-Materials for Construction and Repair - P Food contact surfaces shall be safe. Observed Rubber maid containers in use that are not food grade. Replace these with food-grade containers that do not allow chemicals to transfer from the container to the food. -1- |
|
47
|
0.50
|
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 buildup on the handles of woks, rice cookers, walk ins and walk in shelving. Clean all these. -.5- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. Keep doors closed. -.5- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the bathrooms and over the front hot line that area water damaged. Replace these with nonabsorbent ceiling tiles. -0- |