| 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 under than 5 seconds. Ensure that all employees was hands for the required time. CDI - Corrected through education. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P -Observed employee cutting cooked pork with bare hands. CDI - Pork discarded. Employee washed hands and donned gloves. |
|
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 - 0 pts - Chicken broth read 119F and dumplings read 117F. CDI -Reheated to read 184 and 172.
Note: Establishment has moved to use TPHC for Cabbage, chicken wings, and rice. Procedures and time stamps were in place today. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. - Observed shrimp thawing in standing water. When corrected employee did not comply. Ensure that thawing occurs under running water. If that is not desired it must be achieved under refrigeration or as part of the cooking process. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Repeat - Working containers were not labeled. CDI- Items labeled.. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pts - Screen to back door is not sufficient to prevent pest entry. Several gaps in screen and should be replaced. |
|
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. Item replaced with same material and should be 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. / Shelving is rusting in dry storage and walkin cooler. / Replace any cracked or broken containers. Observed multiple containers that are not in good condition and must be replaced (green wire containers and bins). // Observed cardboard boxes being used as containers in walk in freezer. Discontinue. |
|
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, exterior of equipment, dry storage shelving, gaskets, and shelving in walk in coolers. |
|
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. |