| 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 employee beverages stored on prep surfaces throughout kitchen. CDI beverages were properly stored. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 employee handling soiled dishes then handle clean dishes without washing hands prior. CDI items employee properly washed hands. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee contact ready-to-eat lettuce with bare hands. CDI by instruction, lettuce discarded due to temperature violations. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one papertowel dispenser not dispensing properly. CDI papertowels added. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above shelled eggs. Observed chicken stored in direct contact with raw beef. CDI items were properly relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed oysters stored in direct contact with raw chicken. CDI oysters relocated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored with food debris. CDI dishes taken to dish area.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed several containers of lettuce, grilled chicken, tomatoes and rice not cooled within the proper time limits. See temperature chart for temperature observations. CDI all items were voluntarily discarded. VERIFICATION REQUIRED. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed quesadillas for catering order stored in hot box below 135F. See temperature chart for temperature observations. CDI quesadillas reheated. EHS recommends holding catering items on Time as Public Health Control Procedure (TPHC) if hot holding temperatures cannot be met. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top cooler above 45F. See temperature chart for temperature observations. CDI maintainance contacted and corrected cooler during inspection. VERIFICATION REQUIRED. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 milk in prep cooler not labeled. PIC was unsure when milk was opened. CDI milk was voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed kimchee in walk-in cooler dated for 14 days. Observed kimchee holding at 45F. Items held at 42-45F, must be discarded or used within 4 days of preparation. Observed held at 41F or below may be used or discarded within 7 days of preparation. CDI kimchee discarded. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility dating homemade kimchee greater than 7 days. CDI facility agreed to discontinue process. Kimchee was voluntarily discarded due to being past time/temperature window. VERIFICATION REQUIRED. MUST SEE PROCEDURAL CHANGE. |
|
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 lettuce, tomatoes, grill chicken and rice improperly cooled in walk-in. Observed several items listed cooling in flip top coolers. See temperature chart for temperature observations. CDI all items were voluntarily discarded. VERIFICATION REQUIRED. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed salmon thawing in standing water. Salmon was 62F. Observed shrimp thawing at room temperature. CDI salmon was walk-in to rapidly cool. Shrimp prepared and placed in walk-in. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 ice cream soiled ice cream scoop stored at room temperatures. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates wet stacked. Observed pans wet stacked. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue on several containers.
4-501.11 Maintain equipment in good repair. Observed standing water in one prep cooler. Observed prep cooler not maintaining temperature of food below 45F. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood surfaces throughout facility collecting food and grease residue; gaskets, shelves, tables under grill, etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 floors and walls collecting debris; under grill, walk-in, dish machine area.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing above dish machine. Observed wall coving missing near back door. |