| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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. Observed emplyees wash hands and turn off faucet with bare hands. CDI. Employees rewashed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee touch noodles with bare hands. CDI, Employee voluntarily discarded. |
|
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 knife stored in hand washing sink. CDI .PIC removed.
6-301.14 Post a handwash sign at each handsink. Observed two hand washing sinks with no signs on them. CDI. Provided employee with some. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed shrimps in RI and chicken in WI in containers without covers. CDI. PIC covered them. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, shrimp, eggs, noodles in RI and WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.
All other food was holding at right temperatures. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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. REPEAT. Observed chicken, shrimp, eggs, noodles in RI and WI with no date marks on them CDI. PIC voluntarily discarded. |
|
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 chicken cooling in the WI in tightly covered containers. CDI. PIC removed the covers. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. Observed chicken thawing in the sink with no running water. CDI. PIC open water on it. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice, sauces, carrots, oil, stored directly on the floor in the dry storage area. Needs to be stored above the ground. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while working with food in the kitchen. CDI. Employees reoved. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed the RI in the sushi bar unable to hold food at right temperature. Unit placed out of service and will be back in 10 days to check on the temperatures. |
|
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. Observed some dust, grease and/or build up on over head cords, pipes, table legs, shelving, WI, RI and water pipes at the work station and undersides of tables in the kitchen. More detailed cleaning needed. |
|
53
|
0.50
|
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. REPEAT. Cleaning needed on floors around floor drains and under equipment.
some improvement seen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. REPEAT. Observed some lights are out in the hood at the kitchen area. Need new bulbs.
Improvement from last time. |