| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- 0 pt- Through conversation an employee mentioned they did not receive any documentation about employee health and could not explain any symptoms or reportable illnesses. Observed signed copies. CDI- Corrected through education with PIC.PIC understands the importance of ensuring that all employees have signed, read, and understand the policy. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P- 0pt- Observed employee turn handsink off without a towel. This caused for the hands to be recontaminated. CDI- The employee was told the correct way to wash hands and turn off the handsink. |
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. -P- 0pt- Observed tea with no means of identifying source. There is not an indication that it has been regulated by the FDA. PIC stated it is for employee use only. CDI- Tea was removed from establishment. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Observed cut and washed broccoli stored in original cardboard box. CDI- Moved to container. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- 1.5pts- Observed raw eggs being stored at the cook line at 62F and "sweet and sour" chicken being stored at 55F. CDI- PIC discarded the eggs and moved the chicken to the walk in to cool quickly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 0pts- Observed rehydrated noodles and garlic/oil mix without any date marks. CDI- PIC properly dated items./ Observed chicken dated for 12/20. PIC stated that it was a mistake. CDI- Properly dated. Ensure that dates remain affixed on the container instead of the plastic wrapping so that it remains with the product at all times. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- 1.0 pts- Observed cabbage that is on time without time stamp. CDI- Cabbage discarded. |
|
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 - 0.5pts- Observed two containers of cooked rice being cooled on a prep table during the inspection. Also observed rice being covered tightly before it was cooled to the proper temperature of 45F. CDI- Items were uncovered and placed in walk in cooler. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. - repeat - Observed shrimp being thawed in a sink without running water. Ensure water is running while thawing food in proper containers. Recommend use of collinder. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. These buckets should be stored off the floor to prevent contamination.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and solid wiping cloths throughout the facility. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C. - 0 pts - Observed establishment reusing plastic bag that single use to go boxes come in for use of storage of food. Discontinue this practice. |
|
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 2pt - 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. / 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 1pt - Cleaning needed on door handles of reach in units, exterior of equipment, dry storage shelving, gaskets, clean exterior of equipment on cook line and shelving in walk in coolers. Also dust is starting to form on fan covers in the walk in cooler. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is low. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food mixed in with retail food in freezer, walk in and dry storage area. These items should be clearly separated. // Maintain cell phones and keys off prep tables and in an area desingated for employee storage. |