| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee step out of the kitchen and then return to plate rice for customer without washing hands first. Observed same employee wash hands and use bare hands to turn sink knobs off. CDI- educated employee and hands were rewashed. 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored over ready to eat sauces, broccoli and raw fish in the walk in cooler. CDI chicken was rearranged. REPEAT - 1.5 points.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several foods were stored in the freezer units and walk in cooler uncovered. CDI- foods were covered during the inspection. |
|
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 Egg rolls were stored in the cold hold unit flip top at >45 degrees. Raw chicken that was being prepped was being stored on prep surface at > 50 degrees. Opened can of tomatoes sauce was also being stored at room temp. CDI- foods were placed in freezer and walk in cooler units to cool. REPEAT -3 points. |
|
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 Tofu, wontons and chicken dots were not date labeled and was said to be in refrigeration since last night. CDI- PIC placed dates on food as needed. -1.5 points. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Chemical bottle of what seemed to be bleach was lacking a common name. CDI- PIC labeled bleach as needed. 0 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Facility is doing better with cooling, however observed some chicken wings still cooling in dense bus tub containers. PIC moved chicken to sheet trays for more effective cooling methods. REPEAT -.5 points. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw chicken was thawing in stand still water. Ensure that a constant water flow is applied to all thawing foods that are thawing in water. .5 points. |
|
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 several wet wiping cloths stored on counter tops throughout. 0 points. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
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 oval shaped pan stored in the can wash area. Ensure that all food related equipment is stored in areas that are not soiled, contaminated or prone to splash. 0.5 points. |
|
47
|
0
|
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. Cleaning is needed on the exterior of the grill station, interior of the cold hold units and the racks that's shelving single service articles. 0 points |