| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
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 a personal employee water bottle stored on a shelf above a prep table during food preparation. CDI by removal. |
|
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.-PObserved an employee touch the floor while picking up an item from the floor and proceed to continue raw chicken preparation. CDI by education and re-direction to the hand sink for proper handwashing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -PObserved tied bags of raw chicken stored over an opened box of raw shrimp inside the walk in freezer. CDI by moving to the correct location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on metal strainers stored as clean. CDI by removing to be re-washed. |
|
21
|
0
|
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. -PfObserved items inside the walk in cooler with an incorrect date label. Items were obviously incorrectly date label because they were still in the cooling process from being cooked. CDI by correct date labeling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 soy sauce buckets of dry food stored on the floor in a back room. Observed a shelf stored less than 1 inch off the floor used to store other dry food products.6-404.11 Segregation and Location-Distressed Merchandise - PFObserved a badly dented, swollen can stored with other can goods. CDI by segregating and labeling "Not for Use, Return to Vendor". |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in use wiping cloths stored on the cook line and prep surfaces throughout. Observed soap inside the empty bucket designated for wiping cloth santizer (re-prepared). 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bucket designated for wiping cloths stored on the floor. |
|
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.Facility has rusty shelving throughout. Observed the tops of used screw top containers cut and used as a utensils. Advised to discard as this item is not easily cleanable.4-501.11 Good Repair and Proper Adjustment-Equipment - CWalk in cooler and freezer are leaking. |
|
47
|
0.50
|
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. Clean at the wok station and in between the fryer and wok station. Clean the grease build up above the hood filters. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Floor inside the walk in cooler is rusty and no longer smooth and easily cleanable. |