| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 - 0pts -Observed employee wash hands for less than 5 seconds. Ensure that all employees know how to properly wash hands at all times. CDI- Corrected through education. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Cabbage being left out at room temperature reading 49F. Discontinue process. CDI- PIC placed in walk in cooler upon arrival. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - One container of egg rolls dated for 3/10. CDI- Discarded.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Establishment went from not dating any frozen product to dating all product. Observed significant improvement in that area. Establishment still needs to work on dating thaw date to ensure compliance. Dating needed on garlic and oil. CDI- All product properly dated. |
|
41
|
0.50
|
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. - Repeat - Scoop handle stored in contact with chicken and flour. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard. /
Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken containers.. |
|
47
|
1
|
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. - Repeat - Cleaning needed on door handles of reach in units and shelving in walk in coolers.| |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - 0pts - .Repair leaking faucet of three compartment sink. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. - Observed trash and card board dumpster corroding. Observed cardboard receptacle lids missing.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open.
. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
54 6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is 0 FC. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler. |