| 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 employee drink stored inside plastic cambro container. CDI: Education provided and food employee relocated cup to approved location. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in wash compartment of 3-vat sink. CDI: Education provided and food employee rewashed hands at hand sink.
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 wash hands at 3-vat sink without using hand soap, turn faucet off with bare hands, then dispense paper towel from dispenser. CDI: Education provided and food employee rewashed hands at hand sink using correct procedure. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed steamed broccoli prepared @10am not cooling quickly enough. Product temped 50F @3:45pm and 45F @4:18pm. CDI: PIC voluntarily discarded product. Observed spring rolls in refrigerator not cooling quickly enough. Product temped 74F @3:43pm and 72F @4:26pm. PIC stated spring rolls sat out during lunch rush and were placed back into unit @3:30pm. CDI: PIC moved product to freezer for rapid cooling.
**EHS strongly recommended purchase of speed racks for cooling due to amount of products being cooled. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed medium sized metal insert pan of cooked shrimp being held on shelf below flat top grill. Product is intended to be placed on time. PIC stated food employees place shrimp on shelf but do not start TPHC until shrimp is placed in make table. PIC stated product was prepared @3pm. CDI: Education provided, shrimp reheated to above 165F, and placed on TPHC correctly. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in walk-in cooler. Product sitting directly next to steamed broccoli in process of cooling. CDI: PIC moved chicken wings to freezer for rapid cooling. REPEAT VIOLATION.
**Points no escalated due to other violations being of greater importance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed approx. 15 large bus tubs of steamed broccoli cooling covered and stacked 2-3 deep in walk-in cooler. Observed large metal insert pan of chicken cooling covered with aluminum foil in walk-in cooler. Observed large bus tub of rice cooling on counter covered with lid.
**EHS strongly recommended purchase of speed racks due to amount of products being cooled. |
|
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 several wiping cloths being stored hanging over door handles of make tables and inside cambro containers with raw meat inside. CDI: PIC voluntarily discarded meat and wiping cloths. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spatulas on shelf at flat top stored in water @94F. CDI: Education provided and PIC sent spatulas to be W/R/S and replaced with fresh hot water. Observed rice scoops at front counter and rice cookers in kitchen being stored at room temperture. CDI: Education provided and PIC sent scoops to be W/R/S. Facility opted to clean utenils at rice cookers in kitchen and store utensils inside product at front counter. Observed 4 knives stored on wall between FRP and metal trim being used for broccoli prep. CDI: Education provided and PIC sent knives to be W/R/S. EHS recommended more magnetic strips for knives. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board with heavy scoring. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed standing water/clogged drain at floor drain under dish machine. PIC stated dish machine not currently in use and repairman has been contacted to unclog piping. |