| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC was familiar with symptoms for exclusion or restricting of employees but could not indicate how employees are informed. CDI- left copies in English, Spanish, and Chinese for facility. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered drink with straw stored on top of prep cooler. CDI- beverage relocated to bottom shelf of shelving. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
F6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no means of drying hands at prep room handsink. CDI- towels provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed build-up on interior of ice machine. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
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 only a few items date markied in facility. Items marked had been in freezer but had no freezer date and dates removed from freezer. Verification of active date marking system within 10 days. |
|
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 tightly covered noodles and chicken in walk-in cooler that were in cooling process. CDI- vented. Observed chicken sitting in open kitchen 100 F. CDI- moved to cooler. |
|
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 working containers of cooking ingredients on cart at wok. Label all working containers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found tub of chicken in open kitchen below waist level, uncovered. CDI-moved to cooler. |
|
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 several scoop handles down in dry ingredients. |
|
53
|
0.50
|
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 several areas of totally detached base tiles from walls resulting in holes in walls. Replace all detached tiles. Observed badly water-damaged wall outside of restrooms. Sheetrock must be replaced. |