| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees at the raw chicken station, at the 3 compartment sink, handling sponges and no one washed hands before begining food preparations for customers orders. CDI - educated to wash hands after contaminating them and before food preparations. Wash hands when switching tasks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken bowl used to dispense raw chicken commingled with raw beef and shrimp. CDI - educated to not commingle raw animal foods. Advised that all temperatures are now 165F in the wok. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken utensils commingled with other animal products in the flip top unit. Food employee cooked items in the wok and the dish did not reach 165F. Food employees do not understand final cook temperatures. CDI - recooked product in the wok. Product reached final cook temperatures. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product stored on counter tops not under refrigeration. Observed shrimp over stacked in the flip top unit. CDI - rapidly cooled everything down in the freezer. Product is currently reaching proper cooling time/temperature criteria. Removed excess shrimp from the container. Educated to store food under refrigeration and to keep food below the fill line in the containers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bulk bag of raw unpeeled onions stored on the floor. REPEAT VIOLATION. Observed food in freezer stored less than 6 inches off the floor. Advised to hold food 6 inches off of the floor. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed food employees using bowl as a dispensing utensil. The bowl does not have a handle so cross contamination from hand is occuring. Educated to not store handles of dispensing utensils in ready to eat food. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed facility re-using cardboard egg carton for food and item storage. CDI - threw the egg cartons away. Educated this can lead to raw egg cross contamination. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up in reach in unit. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the handsink in the back of the kitchen. |