| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF Observed employee washing hands in the 3 compartment after handling raw chicken using dish so65ap. CDI- Employee corrected, washed hands at designated handsink. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink by back door. CDI- Towels provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strainers of
cooked chicken stored on previously used egg crate which is a source of potential contamination. CDI- Chicken cooked above 165
at wok, egg crate removed, not to be used again. (repeat) Observed egg rolls stored in rack basket not approved for food storage. CDI- Basket lined with wax paper. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed employee wash a tub that had raw chicken in it at 3 comp sink. Did not sanitize the food tub and stored the tub with raw chicken debris on the outsides of the food tub. CDI- Tub rewashed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed of tub sesame chicken in front counter fridge at 63 degrees, PIC said they had been left out during service for approx. an hour before being put back in fridge. Minimize time food is left out at temperature danger zone above 45 and below 135. CDI- Correction by instruction. |
|
21
|
1.50
|
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 various foods, egg rolls, noodles, oil and garlic mix etc. that are prepped and stored more than 24 hrs in walk in cooler that were not being date marked. CDI- Date mark required foods date marked with date of prep. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of glass cleaner not labeled. CDI- Bottle labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 open buckets of cooked pork stored on floor of walk in freezer. CDI- Food buckets stored on drink crates 6" 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 a couple rusted racks in walk in cooler needing replacing or re-coating
soon. Observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 circular cutting
boards with large divots and cracks, needing replacing. CDI- PIC disposed of cutting boards. |
|
51
|
1
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices.
5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition.
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Stainless steel wall across from prep sink needs some cleaning. Floors in dry storage corner next to prep sink needs cleaning of build up. |