| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Observed food employee touch soiled towel around waist but not wash hands after contamination before handling clean equipment. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw beef stored over sauce in walk in cooler. Observed raw chicken removed from commercial packaging stored over tray of cheese rangoon. Observed raw pork stored over sauce in flip top prep refrigerator. CDI, foods relocated for proper storage. Compliance visit by 12/21 to discuss risk control plan implementation to ensure long term compliance of risk factor violation. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 container of cut cabbage in tall prep refrigerator not date marked and operator could not determine when it was prepared but suspected it was yesterday. CDI, cabbage voluntarily discarded by PIC. |
|
35
|
1
|
Food properly labeled: original container |
No |
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 several containers of dry food ingredients not labeled by common name. Repeat. |
|
37
|
1
|
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 onions stored on ground in kitchen and egg roll wrapper stored on ground in boxes inside walk in freezer. Observed storage rack of sauce stored next to hand washing sink. Provide splash guard or relocate to ensure food is not contaminated from splash during hand washing process. |
|
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 in-use utensil stored in hot water at 72 degrees F. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-803.11 Storage of Soiled Linens - C - Observed several soiled towels stored around waist of food employee. Observed wet cloth stored under cutting board. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 1 fryer basket with corner wires broken. CDI, operator removed item from use. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C- Observed heavy grease accumulation and soil underneath cooking equipment and behind cooking equipment. |