| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp being peeled and prepared on the same table as raw chicken. CDI-PIC moved shrimp to the WIC and EHS called a translator to relay the information that this is a cross contamination issue.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked chicken sitting, cooling in a raw chicken box. PIC explaiend they cook it again afterwards. CDI-Food employee placed chicken on spikes and put them in the oven. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee cutting chicken on a cutting board, wash board, then store it as clean. CDI-PIC took it and placed it in sanitizer 3-comp. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage that was recently cut at 74F in the prep unit. Observed garlic in oil at 44F, it was stored in a metal container, inside of another plastic container in the prep unit. CDI-PIC set inside prep unit to cool down, cabbage went to WIC.
PIC did not sign due to Covid protocols. |
|
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 several container of egg rolls made from yesterday with no DM. CDI-PIC datemarked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 broccoli cooked 20mins before EHS got there, that was covered in plastic wrap, cooling in a prep unit. Observed cabbage that was recently cut at 74F in the prep unit. CDI-Both items were placed in the WIC and left uncovered. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed sweet tea is plastic containers, no labels of any kind. EHS suggested they put it behind the counter and sell it that way to be in compliance. PIC showed they have labels ordered, labels are correct. |
|
37
|
0
|
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 a bag of onions stored on the floor in kitchen. CDI-PIC put on shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed handsink in need of resealing by the WIC |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing over WIC. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone, sweater, and two bottles of water stored above bags of rice for customer use. |