| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee dry hands with cloth towel at front hand sink. CDI: Education provided, PIC provided paper towels, and food employee re-washed hands correctly. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION. |
|
13
|
0
|
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 raw shrimp in walk-in cooler. CDI: Education provided and PIC rearranged storage order. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives, a tenderizer, and peeler stored as clean in prep table drawer soiled with food waste. CDI: PIC sent items to be W/R/S.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside portion of the lid on the ice machine soiled with sticky red residue. REPEAT VIOLATION. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in rinse compartment of 3-vat sink in a bowl of standing water. CDI: Education provided and PIC placed shrimp under running cold water. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wiping cloths stored on prep surfaces throughout kitchen. CDI: PIC placed wiping cloths in sanitizer buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet stacked above 3-vat sink. |
|
47
|
0
|
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 several pieces of equipment throughout kitchen soiled with dust and debris. EHS recommended regular cleaning schedule for all equipment. Observed food waste on shelves inside walk-in cooler. Observed food waste on shelves where dry goods/canned goods are stored. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak at bottom of faucet on hand sink closest to kitchen entrance when sink is turned on. Observed leak at large faucet with spray nozzle on 3-vat sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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 several areas of walls and floor in need of deep cleaning due to food waste buildup and food splash. Observed heavy buildup under equipment along cook line. Observed floor of walk-in cooler soiled with soy sauce. Observed paper towel dispenser at hand sink closest to kitchen entrance soiled with stidy residue. |