| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 two employees wash there hands after completing tasks that contaminated them. However each employee turned the faucet off with their bare hands. CDI- PIC was informed of incorrect hand washing procedure. EHS observed proper handwashing after education was given on the proper practice. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee bare hand cooked chicken that was going to be cooled down. CDI- EHS informed PIC of this violation and PIC voluntarily discarded the food. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed cut eggplant, carrots, green beans, and chicken uncovered in cold holding equipment. PIC was encouraged to cover all items. PIC covered all items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils and a meat slicer stored clean with food debris left on them. CDI- PIC had an employee start cleaning meat slicer during the inspection and utensils were moved to the dish pit to be properly cleaned. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P- Observed cooked chicken at 88F. PIC stated the item was cooked at 10:30 AM and the EHS tempt the chicken at 1:50 PM. This indicates the chicken did not meet the first cooling parameter. CDI- PIC voluntarily discarded the item. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed egg roles, chicken, and spring roles all without date marks. The item had been cooked, frozen, and thawed by the facility, according to the PIC. CDI- EHS informed PIC the items needed a cook date, freeze date, and thaw date on the item. PIC voluntarily discarded the items. |
|
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 chicken (88F) and rice (128F) cooling on the counter. Also observed chicken (117F) and spring role (48F) cooling in the walk in tightly wrapped. CDI- All of the chicken was voluntarily discarded by the PIC. The rice was placed in a freezer and the spring roles were uncovered to quickly cool.
NOTE: IN 2019 ALL TCS FOODS MUST BE KEPT AT 41F. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed line cook wearing a rubber band and preparing food. |
|
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 two rice scoops being stored in 95F water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed a home made utensil, used to prep chicken, made out of wood and metal prongs. This utensils has tiny wholes that are collecting food debris. CDI- PIC voluntarily discarded the item.
4-501.11 Maintain equipment in good repair.- REPEAT- Observed shelving throughout with chipping paint. |
|
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. - REPEAT- Observed shelving throughout the facility with food debris build up. Also, observed an improvement of the grease build throughout the facilities equipment, however the build up is starting to occur again. Clean items as often as needed to prevent and reduce build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several tiles near the 3 comp sink, back handsink, and prep table in need of replacing due to chipped and cracked tile. Also observed back door FRP wall molding damaged.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-REPEAT- Observed dust build up on AC/HEAT vents in the back prep area. Also observed minor food debris underneath equipment. EHS has observed an improvement from last inspection. |