| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11- Food employees may not contact ready to eat food with their bare hands. Observed employee use bare hands on cooked lo mein noodles to place them in a wok. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B)- A handsink shall be used for no other purpose. Observed an employee wash a rag in a handsink. CDI by informing PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11- Food shall be protected from contamination by separating raw food from ready to eat food. Observed box of mushrooms on table next to raw chicken. CDI by relocating mushrooms.3-302.11(A)(1)- Separate raw animal foods based on final cook temperatures. Observed beef wontons (raw) stored below raw chicken. CDI by rearranging storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A)(1)- Food contact surfaces shall be cleaned to sight and touch. Observed dirty meat slicer stored clean. CDI by recleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1)- Foods being held hot shall be maintained at 135F or greater. Observed fried fish at buffet line at 118F. Also observed chicken wings out of temp. CDI by discard. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2)- Foods being held cold shall be at 45F or lower. Observed cut tomato on buffet line at 50F. CDI by recooling in walk in cooler. Also observed crab meat on prep. counter at 58F. CDI by placing in walk in cooler. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11- Food shall be stored at least 6 inches from the floor. Observed multiple containers of food stored on floor. 3-306.13(B),(C)- Food for self service operations shall be monitored at all times. Self service operations shall be provided with suitable utensils to protect food from contamination. Observed ice cream cooler with large, deep tubs and a small serving spoon. Observed no one actively monitoring buffet or ice cream. CDI by instruction. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11- Before stacking, cleaned pots and pans shall be set out to dry. Observed several pots above 3 comp. sink stacked wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12- Cutting boards shall be resurfaced or replaced when no longer able to be effectively sanitized. Observed 2 cutting boards with deep scoring. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14- Proper backflow prevention required for continuous pressure. Observed no backflow device installed for continuous pressure. CDI by adding backflow preventer for continuous pressure OR disconnect hose after each use. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17- A toilet room used by females shall be provided with covered receptacles. Observed individual trash receptacles in each stall that had no lids. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.116- Outside areas for refuse shall be free of unnecessary items and be kept clean. Observed dumpster and surrounding area full of litter. |