| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened box of donuts stored directly on stand of meat saw and opened cup of drink stored in direct contact with boxes of salt stacked in a bus tub. Keep open containers of food and drink away from areas that may expose food and equipment to contamination. -.5- |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employees exiting and entering kitchen after handling cell phones outside and working in outside walk in cooler resume food prep without handwashing. CDI - PIC intervened and hands washed. -2- |
|
11
|
0
|
Food obtained from approved source |
No |
No
|
No |
3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed safe handling instructions on packages of cut raw meat covered by printed common name and other printed information from the facility. Ensure all parts of safe handling instructions are legible for consumer information. See attached photo. -0- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork thawing in plastic container of standing water at room temperature. CDI - PIC placed in refrigerator to thaw. -.5- REPEAT
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw mackerel thawing in ROP packages. Open packages during thawing process for ROP fish. REPEAT |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of raw and cooked vegetables and meat without label and 5 gallon buckets of different types of kimchi without labels. Per PIC, facility opened a little later than usual due to being short staffed and morning duties were missed. Foods labeled. -0- |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
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 unwrapped container of cooked napa cabbage stored in walk in cooler in direct contact with bag of ice with debris on outside. CDI - PIC voluntarily discarded and checked other container of cooked cabbage that were cooling for debris. No other container was in direct contact with ice bags. Observed shredded carrots stored under drain board of 3-comp sink. CDI - PIC cleaned again and moved to walk in cooler. -1- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee cooking and working with exposed food without wearing an effective hair restraint. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed room temperature container of water used for storing in-use rice paddle. REPEAT -.5- CDI - PIC voluntarily discarded water and place rice paddle on a clean surface between uses. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on the front surfaces and handles of cooking equipment and on the front surfaces of plastic bins used to stored single use, single service items. Clean these areas often enough to prevent buildup. -.5- |