| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C An employee shall eat, drink or use form of tobacco only in designated area where the contamination of exposed, food, equipment, linens, single-service and single-use articles. Observed food employee drink sitting on top of bucket of rice under counter. CDI Drink was discarded. |
|
6
|
0
|
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 recontamination hands. -P Observed PIC not using a protective barrier to turn off faucet. CDI PIC rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after touching cash machine. CDI Spoke to food employee to ensure proper hand washing before donning gloves. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks. -Pf All handsinks were observed reading 70-72 degrees. CDI Owner voluntarily closed down until repair could occur. Owner will contact letting know issue resolved, return next week to ensure. VERIFICATION REQUIRED. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 8-10 salads prepped on 1/12/2017 in tightly sealed to go containers at 50-52 degrees. CDI Items were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 to-go salads tightly covered and sealed after preparation. Salads shall cool to 45 degrees or below before covering. CDI Salads were discarded. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint will doing food preparation. CDI PIC had food employee place on hair restraint. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer solution bucket of quaternary solution of 50 ppm. CDI Bucket was dumped and refilled with 200 ppm of quatenary solution. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food establishment using cardboard under battering station. Materials must be cleanable and nonabsorbent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of soda dispensing with significant pink residue. Make sure to include in cleaning frequency. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.Observed front handsink draining slow. Have maintenance take a look to correct. |