| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee changing gloves from handling raw chicken and begin to don clean gloves without washing hands. CDI-employee stopped and hands washed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed improper storage order of raw proteins over sauces. Also observed cooked pork contaminated with raw chicken in flip top cooler. CDI-items re-arranged to proper storage order and pork voluntarily discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed prep surfaces and clean utensils being contaminated by employees handling raw chicken. Ensure care is taken by employees to prevent contamination of prep surfaces, utensils and surfaces of containers while preparing raw animal proteins. CDI-items taken to be washed, rinsed and sanitized. Prep table and sink washed, rinsed and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bottle at 0ppm chlorine. CDI-remade to proper concentration. |
|
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 rice holding out of temperature and below 135F. CDI-PIC voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large amount of raw chicken marinating in both prep sinks above 45F. Observed large amount of cabbage being prepped for eggrolls above 45F. PIC stated both items had been out of temperature around 30 minutes. CDI-both chicken and cabbage placed into walk in cooler to cool rapidly. Prep items a small amount at a time. Observed cut cabbage on prep line out of refrigeration above 45F. CDI-PIC voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle with faded label. CDI-relabeled.
7-201.11 Store toxic materials to avoid contamination. -P Observed paint and other chemicals stored beside dry goods. CDI-relocated to proper storage. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled seasonings and sauces. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in kitchen.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap in back door that may allow pest entry. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counters throughout. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 ice scoop stored with handle in ice. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bowl inside of rice cooker chipping away and not easily cleanable. Replace by next inspection.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scored and stained. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Cleaning needed on floors, walls, and ceilings throughout facility. REPEAT. |