| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on food prep table. CDI by storing below prep table. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-202.12 Provide at least 100F water at handsinks.-Pf observed no hot water at handsink in womens restroom. it appeared that hot water valve had been shut off. CDI by opening hot water valve and observed hot water 115F. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed cooked chicken cooling in containers that were stored under handwash sink. cdi by moving chicken to walk in cooler. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage stored on food prep table off of temperature control > 45F. cdi by moving cabbage to cooler for rapid cooling.
Observed fried chicken and cooked noodles < 135F and stored off of temperature control. PIC stated that these food items were being cooled for service tomorrow. cdi moved to walk-in cooler for rapid cooling. |
|
36
|
1
|
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 fruit flies in kitchen around dry storage rack area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep table. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal. |
|
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 food debris build-up in microwave oven, in single service utensil containers, on top shelf of line and utensil sink drying shelf. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Observed cleaning needed of floors and walls behind and around equipment throughout the facility. |