| 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 - P,PFGloves or utensils must be used when handling ready to eat foods. Observed an employee use bare hand contact with washed bean sprouts. CDI by stopping and advising employee to use gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PFMaintain a hand drying provision at each handsink. Observed the batteries to the bar handsink out of paper towels. CDI by taking the paper towels out to set near the handsink until the batteries can be replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly segregate food products to prevent contamination. Observed beef cooling in an ice bath and a strainer of cut produce stored in the 3 comp sink where dirty utensils were being stored. Also observed a rag with raw chicken being rinsed out in the sink next to the tub of cooked beef cooling. CDI by removing the cooked product and wash, rinsing and sanitizing the sink. Handle all food items in the food prep sink and rags and dishes in the 3 comp dish washing sink. Observed raw frozen meats re-bagged not stored according to final cook temperature in the freezer. Freezer is unorganized. Additional refrigeration and freezer space is needed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain proper concentration of sanitizer. Observed CL sanitizer in a spray bottle bleaching out the test strip. CDI by proper dilution to 100ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll equipment must be clean to the sight and touch. Observed strainers stored as clean with food debris. CDI by removing to re-wash. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at or below 45F. Observed cooked beef stored on top of the prep cooler wells at 58F. Observed shredded lettuce stored in room temperature at 80F. Observed cooked noodles stored in room temperature at 115F. CDI by moving cooked beef into refrigeration and discarding the noodles and lettuce. If the PIC wishes for these items to be stored out at room temperature a time as a public health control procedure must be provided with proper time stamping. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFFacility has no date marking system in place. VR- correction required with in 10 days. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Tim. e as a Public Health Control - P,PFFollow the approved time as a public health control procedures. Observed beans sprouts with a discard time of 3:00pm still stored for use at 3:30pm. CDI by discarding. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFA disclosure is required for the Lau raw meats listed on the menu. Observed a reminder but no disclosure. VR- correction required within 10 days. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - CStore all in use wiping cloths in sanitizer in between uses. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B)-(D) Gloves, Use Limitations - CProperly change gloves when required. Observed an employee leave the kitchen and sit in the dining area drinking a personal drink and return to the kitchen with the same gloves on. CDI by re-directing to wash hands and change gloves. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CClean the coolers and shelving. |