| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Wash hands for 15-20 seconds with soap and warm water. Observed a very quick handwash today with no soap used. Employee asked to rewash hands in the handwash sink with soap during in the inspection to correct. 2-301.12Observed employee wash hands in 3 comp. sink today. Handwashing is only allowed at designated handwashing sinks- do not wash hands in the 3 compartment sink or the food prep sink. 2-301.15 |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Store foods by final cook temp., with all ready to eat food above all raw meats. Observed raw chicken stored over a sauce mix today in the WIC and a bowl that had raw chicken inside sitting directly in the bean on the make table. Top of beans discarded and bowl sent to be washed. Raw chicken moved to bottom shelf. Observed raw eggs stored over green peppers today- eggs moved to the bottom shelf today to correct. 3-302.11Observed multiple foods in the WIF and WIC today that were not covered to protect them. Cover all foods in storage unless they are cooling. Cut cabbage, open sauces, chicken, and pork covered today to correct. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Rinse and sanitize dishes after washing them. In discussion with PIC, employees are only washing and rinsing small dishes during the day and not sanitizing them. Discussed the need to sanitize all dishes after washing rather than just at the end of the night. Dishes washed during inspection were re washed. 4-702.11 |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Hold cold food at 45-41F or less, and do not store these foods on the counter if they are TCS. Observed container of fried chicken and container of cut cabbage stored at room temp. today and >45F. Items moved to refrigerator to quickly chill down. 3-501.16 |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Date mark foods after they have been made/opened when they are in storage. Observed no date marks on any foods today. Cooked pork, fried chicken, cut cabbage, spring rolls, or egg rolls today. All date marked during inspection by PIC to correct. 3-501.17 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed fried chicken cooling in WIC today in a large portion- these were spread out on a metal cooling pan to quickly chill down. Observed raw cut chicken cooling in a large container today. This item was placed in WIF to correct. Do not cool in large portions. 3-501.15 |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
Thaw foods using approved methods. Observed raw chicken thawing under 80F water today. If thawing foods under water, then use 70F or less water to achieve this. 3-501.13 |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Observed box of broccoli stored on the WIC floor today. Store food at least 6" off of the floor to protect it. Picked up today to correct. 3-305.11Observed a bag of open salt and a bag of opened noodles today not in a sealable container as required. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Store utensils in the product with the handles out of the food, like a ladel as discussed. If using a single use scoop with no handle as observed today, then throw away after one use. 3-304.12 |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Grocery bags are not an approved food contact surface. Observed foods in freezer stored in grocery bags today. 4-205.10 |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Clean hood. Clean make table and WIC racks. 4-602.13 |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Replace dumpsters as they have holes in them and are leaking.5-501.13 |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
Employees must use designated areas to eat/drink and store these items so that restaurant food or materials are not contaminated. Observed half eaten pizza stored in a pizza box that was in direct contact with a container of leafy greens. Pizza discarded today. 6-403.11 |