| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed repeated violations in past inspections such as cooling procedures and cooling perimeters, air drying. Observed PIC and food employees communicate with difficulty, as they do not share a common language. Observed food code rules not being met due to the language barrier. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet and dispensing paper towels using bare hands, without barrier. CDI, food employee corrected by instruction. Food employee washed hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employees drop chicken on the floor. Food employee picked up chicken and returned to work without washing hands. Ensure food employees wash hands after contamination of hands. CDI, food employee corrected by instruction. Food employee washed hands. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handle ready to eat desserts with bare hands. CDI, food employee corrected by instruction. Dessert not used. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan stored in hand washing sink in the back. CDI, pan removed. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 several foods such as cut cabbage, fried chicken, and fried egg rolls prepared and cooked on 5/8 above 45F. PIC stated items were placed in walk in cooler after cooking in tubs. Items did not reach 45F within 6 hours. CDI, items discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 several large plastic tubs used to cool foods in walk in cooler. Observed tubs with large amounts of food, tightly covered. Several items did not reach cooling parameters. CDI, items discarded.
Observed crab salad cooling in large, covered plastic tub. CDI, item moved to shallow, vented metal pans. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
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 working containers without identifying label. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C Observed food employee drop raw chicken on the floor, employee picked up chicken and continued to slice the chicken for use. Food employee corrected by instruction. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups stacked while wet. Repeat |