| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a personal drink stored above utensils at the beverage station. CDI. Beverage moved to an approved location. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed rice noodles stored in a prep sink with raw chicken stored above the noodles at the same prep sink. Use prep sink for either raw protein prep or vegetable prep, but not both types at the same time. Observed cooked mussels stored with raw fish. Observed raw shrimp wraps stored above ready to eat foods. Keep all raw protein products stored below ready to eat food products. CDI. Products moved to a new location. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one wire basket with residue. Observed some pots and pans with stickers left on the items after cleaning and sanitizing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed marinated chicken cooling for 1.5 hours in the freezer with no decrease in temperature. Product at 53 F during cooling period. Observed prepped raw shrimp at 53 F, product did not change in temperature after 20 minutes. All other products, such as soups and cabbage mixture are being cooled properly. All products placed in shallow pans for cooling in the walk-in refrigerator. Facility has implemented a cooling log program for items being cooled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 prepped raw protein products being cooled in plastic bags. See item #18 on this report for additional information. CDI. Cooling method changed to shallow uncovered pans in the walk-in cooler. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
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. Observed
one pan of flour not labeled in the prep area. Observed a squeeze bottle with a yellow liquid not labeled in the bar refrigerator. CDI Products labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C Observed the drain line for the beer tap hanging above washed fruits in the bar area refrigerator. CDI, pipe moved to prevent contamination. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and
utensils. Observed one wait staff wearing a bracelet and several staff were not wearing hair restraints while scooping rice, preparing sauce trays, and
beverages. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.
Observed wet cloths in quat sanitizer at 100 ppm. CDI. New sanitizer provided
Observed a bucket of sanitizer stored on the floor. CDI. Bucket moved to a shelf above the floor. |
|
41
|
0
|
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. Observed rice scoops stored on top of the rice cookers. Observed the top of the rice cookers in need of cleaning. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed cleaned glassware stored next to paper towels at the bar hand washing sink. Use the paper towel dispenser at the sink so that water you staff hands does not drip onto cleaned glassware.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
1
|
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. Observed the inside of the food processor with a damaged plastic surface. Observed a damaged plastic flour bin, wire basket, plastic container in the lower level refrigerator, damaged gasket at the freezer in the bar, and a loose drain pipe in the refrigerator with the beer. |
|
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 the green walk-in cooler shelving collecting dust. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C. The common dumpster area is collecting a lot of debris. Clean the entire area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed the metals stairs rusting. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed
minor corrosion and damage on handwashing sink faucet handles. Replace the handles if damaged. |