| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate them by turning off faucet without a barrier. CDI hands washed. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 (E) Ice maker shall be cleaned to prevent accumulation of debris. Observed ice machine soiled with black debris. CDI ice machine cleaned.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder, knife, and cutting board soiled with food debris. CDI items moved to sink for cleaning. Repeat. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed facility with bourbon chicken, sweet and sour chicken, general sao chicken, sesame chicken, and pepper chicken on hot bar below 135F. CDI items reheated. Suggest facility use time for hot bar. Repeat. |
|
21
|
0
|
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 sweet and sour chicken and noodles that were made early in the week not dated. CDI items dated. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy water labeled as sanitizer, and two containers of sanitizer not labeled. CDI items labeled. Repeat. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods: have foods thawing completely submerged under running water or in a refrigerated unit. Observed raw chicken in prep sink thawing and not completely submerged under running water. CDI water added and continuous flow provided. |
|
38
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed upon entrance to facility all food employees in back without hair restraints. CDI employees put on hats before entering kitchen. Repeat. |
|
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 rice scoop stored in room temperature water. |
|
47
|
0
|
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 prep doors, reach in freezer doors, reach in freezer floors, surface of grinder, and prep drains soiled with debris. |