| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed PIC with limited knowledge of employee health policy. PIC was able to name some symptoms. CDI by discussion with PIC and copy of policy given in English, Spanish and Chinese. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Do not use food preparation or utensil sinks for hand washing. Observed employee rinse hands at food preparation sink. CDI by instruction; employee washed hands with soap at handsink before continuing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sheet trays of raw beef stored over bags of wontons and dumplings in walk in freezer. Observed raw shrimp stored over sauces in walk in cooler. CDI by rearranging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations; dish machine must dispense 50-200ppm on rinse cycle. Observed dish machine dispensing 0ppm due to bucket of concentrate empty. CDI by changing bucket and priming machine until 50ppm obtained.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed several utensils, peelers, scissers, slicers with food debris. CDI by placing at 3 compartment sink to be rewashed. |
|
15
|
0
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-306.14 Unused food returned from a customer may not be reused. Observed small bowls with lids and spoons of chili sauce are given to customer and reused for another customer if any chili sauce remains. CDI by discussion with PIC. Containers must be emptied, washed and refilled in between customers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet/soiled towels on counters and surfaces throughout. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed /broken fryer basket, cracked large metal bowl, rusted blade for can opener and a cracked plastic food storage container. |
|
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. Observed general cleaning needed of shelving, sides and exterior of equipment on wok and cook line. Observed heavy mold and food residue on shelves in walk in cooler. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed small leak in pipe under hand sink. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee coats, sunglasses, bags etc. stored on shelves with dry goods. |