| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands(B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOODEMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. POBSERVED FOOD EMPLOYEE TOUCH READY TO EAT CHICKEN WITH BARE HANDS. CDI BY DISCARDING TOUCHED FOOD AND EDUCATION |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance(B) A HANDWASHING SINK may not be used for purposes other than handwashing. PfOBSERVED HANDSINK IN KITCHEN WITH SINGLE SERVICE FOOD CONTAINERS STORED INSIDE. CDI BY REMOVING AND DISCARDING ITEMS. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods in accordance to final cook temperatures.OBSERVED RAW SHREDDED PORK IN CONTAINER ABOVE RAW SHREDDED BEEF IN WALK-IN COOLER. CDI BY PROPERLY RELOCATING FOOD. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingCold hold PHFs at 45F or lower.OBSERVED CUT CABBAGE IN FLIP TOP UNIT AT 47.8F AND RAW CHICKEN TERIYAKI IN MICROWAVE AT 61F. CDI BY RETURNING CABBAGE TO WALK-IN FOR RAPID COOLING AND DISCARDING CHIKEN TERIYAKI. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTDate mark all potentially hazardous foods that have been opened or prepped and stored longer than 24hrs in facility.OBSERVED A COUPLE OF CONTAINERS OF COOKED NOODLES SAID TO HAVE BEEN COOKED THE PREVIOUS NIGHT AT 9PM, IN WALK-IN WITHOUT DATE MARK. CDI BY TELLING PIC TO LABEL CONTAINERS JUST IN CASE THEY GO PASS 24 HRS. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-206.11 Restricted Use Pesticides, CriteriaRESTRICTED USE PESTICIDES specified under ¶ 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I -Classification of Pesticides. POBSERVED COCKROACH PESTICIDE CHALK IN BAG IN FACILITY. BAG WAS ABOVE A FOOD SURFACE. INSTRUCTIONS FOR CHALK USE AND APPLICATION WERE WRITTEN IN MANDARIN. CDI BY HAVING STAFF REMOVE FROM PREMISES. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling MethodsA) Cooling shall be accomplished by (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf OBSERVED LARGE VOLUME CONTAINER OF FRIED DICED CHICKEN IN LARGE CONTAINER ABOUT TO BE PLACED IN WALK-IN FREEZER. OBSERVED FRIED CHICKEN WINGS PLACED IN FLIP TOP TO COOL SINCE ABOUT 11AM AT 51F. CDI BY THINNING THE PORTIONS OF THE DICED CHICKEN OUT ON SHEET TRAYS AND PLACING IN WALK-IN. CHICKEN WINGS WERE DISCARDED BY STAFF. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 ThawingExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at5oC (41oF) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, 83 (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF)OBSERVED FROZEN SHRIMP IN MIDDLE COMPARTMENT OF 3 COMP SINK IN STANDING WATER. CDI BY HAVING STAFF TURN ON COLD WATER AND HAVING IT CONTINUOSLY RUN.OBSERVED FROZEN PORK IN CONTAINER RESTING ON DRAIN BOARD. CDI BY HAVING FOOD RELOCATED TO WALK-IN |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesDo not store food on floor. Observed multiple tubs of prepped raw chicken on the floor. CDI by sanitizing bottoms of tubs and placing all items in walk-in cooler.Cover food while in storage. Observed frozen wontons on cooling rack in walk-in freezer with no cover or overhead protection from contamination. CDI by covering wontons with plastic. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints(A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.OBSERVED A COUPLE OF FOOD WORKERS IN KITCHEN WITHOUT HAIR RESTRAINT ON. KEEP HAIR RESTRAINT ON WHILE WORKING. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at aconcentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).OBSERVED MULTIPLE WET WIPING CLOTHS LAYING AROUND ON PREP SURFACES THROUGHOUT KITCHEN. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageSTORE IN UTENSILS IN AREAS WHERE NOT EXPOSED TO CONTAMINATION.OBSERVED LARGE METAL MIXING BOWLS STORED ON TOP OF CONTAINER OF HANDYMAN TOOLS. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils completely before tight stacking.OBSERVED NUMEROUS METAL FOOD PANS STACKED TIGHT WHILE STILL WET, ON CLEAN DISH RACK IN KITCHEN. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and RestrictionsMaintain better cleaning of floors throughout facility. Observed soiled floors throughout the kitchen (hard-to-reach areas & under and behind kitchen equipment. CLEAN |