| 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
Observed employee washing hands with gloves. CDI-Instructed employee to removed gloves.
Observed employee rinse hands in 3-compartment sink. CDI-Instructed to wash hands in hand sink.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed several employees not washing hands. CDI-Spoke with the manager on proper handwashing. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed handsink being blocked by push cart holding rice. CDI-The push cart was moved. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chicken hot holding below 135F. CDI-The chicken was reheated on the stove. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed noodles and cabbage out on the counter above 41F CDI-The two items were moved to the walk in cooler. |
|
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 cooked cabbage cooling tightly covered in the cook line flip top cooler. CDI-The cabbage was uncovered and moved to the walk in cooler. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed food product thawing on prep counters throughout the facility. CDI-All items were moved to the walk in cooler to finish thawing. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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.
Observed unlabeled squeeze bottles of food product. CDI-All bottles were properly labeled. |
|
37
|
1
|
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 food stored on the ground in the walk in cooler and freezer. CDI-The food product was placed onto shelving.
Observed employee standing on shelving where food product is stored. CDI-Discussed with manager that employees should use the step ladder instead of the shelf to reach out of reach locations. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths on prep counters not in use. Have placed into sanitizer buckets when not in use. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed burned out lighting in the hoodvents. Have replaced. REPEAT. |
|
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 employee hair on several different shelves. Also observed cleaning needed to the hoodvents, and around the cookline. 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 floors and walls of the facility. More organization to help keep facility clean is needed. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed two employee purses and jacket stored along with food product in the dry storage area. CDI-The items were removed. REPEAT. |