| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed food employee touch garbage can then handle container of food without washing their hands in between. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bottle stored in handwashing sink. CDI, bottle removed from handwashing sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over raw pork, shrimp and spring roll that were removed from commercial packaging in walk in freezer. Observed raw chicken stored over raw beef in flip top prep refrigerator. Observed unwashed produce stored over ready to eat and prepared foods in walk in unit. CDI, foods relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 pans and knife stored clean but soiled with food debris. CDI, equipment relocated for cleaning. |
|
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 45F. -P - Observed large covered container of rice cooling and at 55 degrees F. CDI, rice voluntarily discarded by PIC. |
|
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 - Observed frozen ready to eat TCS food removed from freezer and placed in prep unit with only date of preparation. Ensure effective measures for date marking are in place for these items, including use of prep date, date of frozen, and date thawed. |
|
31
|
0
|
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 deep covered container of rice in walk in unit cooling from prior night according to PIC. CDI, rice voluntarily discarded by PIC. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C - Observed damage to screen on back door. Repair.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
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 2 fryer baskets and 3 bowls with heavy cracks. CDI, items removed by manager. |
|
47
|
0.50
|
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. Observed soil and dust accumulating on shelving in kitchen and under hood ventilation system. |