| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed the owner unable to find the employee health policy. The employee health policy is located above the hand washing sink. CDI-Showed the manager about the policy and explained that employees must not come to work if showing any of the signs and symptoms. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several containers of employee drinks stored on the prep counters. CDI-The drinks were moved to bottom shelves away from facility food. REPEAT. |
|
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
Observed several employees not washing their hands properly. Instruction was needed on several instances. CDI-Provided proper hand washing instructions and the employees each washed theirs hands accordingly. |
|
14
|
3
|
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 dirty containers stored on the clean equipment rack and the facility is reusing chop sticks. CDI-The container was properly washed, rinsed and sanitized. REPEAT.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility not properly sanitizing equipment after washing and rinsing. CDI-Instructed to fill the compartment sink with sanitizer water.
4-701.10 Food-Contact Surfaces and Utensils. Observed the facility using the prep sinks to wash equipment. CDI- The employees were instructed to use the 3-comp sink for washing, rinsing and sanitizing. |
|
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 several food items being kept on the counter upon entrance to the kitchen. The chicken, cabbage, and broccoli were all out on the counter above 45F. CDI-The broccoli was discarded, and the chicken and cabbage were placed into coolers. REPEAT. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 no date marking on any of the food items in the walk in cooler and reach in coolers. CDI-The items were properly back dated to when they were made. Needs improvement. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed chicken wings being stored in the fryer basket, and being held out of temperature control. The facility does have Time as a Public Health Control paperwork to hold this product out at room temperature for 4 hours. The facility is NOT keeping track of the times for when the wings were cooked. CDI-The time was written onto the container when they were cooked earlier today.
*Remember the food product MUST be discarded after the 4 hour time frame. |
|
26
|
0
|
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
Observed several unlabeled spray bottles of sanitizer and soap. CDI-The bottles were labeled. |
|
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 cooling on two boxes of fryer oil. The chicken was below 135F. CDI-The chicken was placed into the walk in cooler to facilitate proper cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several small flies near the drains and the restrooms. Increase pest control methods. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a box of chicken stored on the ground in the walk in freezer. CDI-The box was placed onto shelving. |
|
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 employee wearing a watch upon entrance to the kitchen. CDI-The watch was removed before instruction was needed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed the owner not wearing a hat while handling food product. Head coverings must be worn at all times. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed the red sanitizer bucket with 0ppm of chlorine sanitizer and dirty. CDI-The container was emptied and remade with the correct concentration of chlorine sanitizer. |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use.
Observed employees removing the peels from the onions, and then immediately dicing them without rinsing them off. CDI-Instructed that before dicing, the onions need to be rinsed off at the prep sink. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 a scoop being stored in a cup of water at room temperature. The scoop is stored in the water to prevent the rice from sticking to the scoop. This is not an approved method. Either scoops can be stored in water at least 135F or above, in running water which quickly moves food particles to the drain, or stored in a clean location. CDI-The scoop was removed. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed a large pan being stored on top of plumbing underneath the prep sink. CDI-The pan was sent to be washed, rinsed, and sanitized and then will be moved to another location. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting board with deep grooves in them. The cutting board is no longer easily cleanable. Have resurfaced/replaced. |
|
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 old caulking that is causing food buildup between the prep sinks and splash guards. Have the old caulking removed, clean the equipment thoroughly and them recaulk. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
Observed cleaning needed to the restrooms. Have cleaned. |
|
53
|
0
|
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 to the plumbing and floors underneath the prep sinks. Have cleaned. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed several areas where employees were storing their own drinks and food along with the restaurants food, including in the walk in cooler and the storage shelves. Explained that separation of employee items and the restaurant items is needed. Work is needed in this area. |