| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 Food employee observed handling raw shrimp and did not use proper barrier when turning off faucet handles on sink. CDI. Hands washed correctly.
2-301.14 Wash hands after activities that contaminate them. -P Employee observed touching face mask and proceeding to handle food. CDI. EHS intervened and hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken, beef, and shrimp observed above ready to eat crab rangoons, fried pork, and cooked chicken. Raw chicken observed above raw shrimp. CDI. All food items rearranged. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp observed overfilled in flip top unit at 46F. CDI. Moved to reach-in cooler to cool down. Repeat violation. Full points will be deducted by next inspection if repeated. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label observed worn off of sanitizer bucket. CDI. Relabeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer observed above 200ppm. CDI. Diluted to 100ppm. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Peas and carrots observed thawing on counter at room temperature. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer onsite observed with dead battery and not accessible. EHS will verify thin-probed thermometer has been obtained no later than 8/12/21. |
|
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. Several spices and oils near cook line missing labeling. |
|
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. Tongs observed in direct contact with raw chicken in container. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 absorbent ceiling tiles in the kitchen, some with damage towards the back of kitchen. Observed floor near door with some severe cracking and some baseboard damage alone walls. Observed some areas where the wall meets the floor that the plaster/wall is damaged throughout facility. Repeat violation. |