|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge (PIC) must be provide documentation or otherwise demonstrate knowledge of the employee health policy. Staff members must also be knowledgeable. PIC provided this policy but was unable to provide any detailed knowledge. Additional training is required. CDI- by education. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly segregate all food to prevent contamination. Observed a container with plastic wrapped raw pork stored with bags of cooked wonton. Wonton was moved to another location. |
|
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 HoldingMaintain all cold foods at 45F and below. Observed cut, ready to eat cabbage, cooked broccoli, and garlic in oil above 45F. Advised to keep these items cold or provide a written procedure for leaving these items out for the lunch hour and discarding (TPHC). These items must be marked with the discard or prep times. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-JewelryEmployees are not permitted to wear jewelry, with the exception of a plain wedding band. Observed a kitchen employee with a watch. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed wiping cloths stored on the prep tables on the cook line. REPEAT |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageAll in use utensils must be stored properly in water at 135F or above, in a dipper well or stored dry. Observed the scoop used for rice stored in room temperature water. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
. 4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry all utensils. Observed plastic containers and metal bowls stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-201.11 Equipment and Utensils-Durability and StrengthUse only approved equipment. Observed cut jug tops stored to function as scoops. Advised to discard and obtain approved scoops as these may have been previously used for bottled chemicals. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 Ventilation Hood Systems, Drip PreventionRepair the leaking fans in the walk in units. |
|