|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 employee go from soiled to clean dishes during inspection. This can impact cleanability of dishes and possible contamination. Employees working with soiled dishes shall wash their hands when working with clean dishes to prevent any source of contamination. CDI - Corrected during inspection by PIC.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed employee washing hands for less than the required time. Hands shall be washed effectively at all times when washing. CDI - Corrected through education.
Recommend training on dish washing and handwashing for all staff including wait staff. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a severe number of dishes and utensils with build up of food debris, soil from soiled hands, and soiled side of dish area all stored as clean. Dishwashing in establishment must be assessed for compliance. Verification is required within 10 days for risk control plan. Standard risk control plan will be sent to PIC that must include a monitoring log. This violation has been noted in the previous inspections and requires immediate action. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed sprouts (53F), tomatoes (50F), cabbage (55F), kale (53F), ribs (69F), chicken wings (68F), chicken (55F), and sauce (with cooked green onions, 52F) out of temperature compliance. CDI - Ribs and chicken discarded. All other items placed in cooler for rapid cooling as product was placed on line within 4 hours according to PIC. Onsite recommendation of ice bags was set in place. Equipment should be able to maintain product at safe temperatures at all times. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cute kale on make top unit, chicken over piled on sheet trey, and filling tightly covered. CDI - Items placed in reach in, spread out evenly, and vented. |
|
41
|
0
|
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 ice scoop holder soiled. Observed rice scoop holder under running water soiled. Clean holders as often as necessary. Water shall be at enough pressure to remove particles quickly. Observed an excess about of rice in scoop holder. |
|
47
|
0.50
|
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. - Repeat - Cleaning needed on shelving under 2 compartment sink, shelving in walk in cooler and dry storage, and exterior of dry storage room small white containers. |
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