| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee handle egg rolls with bare hands and place in walk in unit. CDI egg rolls put on grill for frying. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee going in an out of walk in with gloves and continue food prep. CDI hands washed gloves changed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and raw shrimp stored above and on top of containers with sauces. CDI items relocated. Repeat. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed thermometer that was stored soiled with debris. CDI thermometer cleaned. Observed tongs, strainers, scoops, and cutting boards that were not cleaned withing 24 hours. CDI items moved for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two containers of hot and sour soup that was sitting on top of hot well to maintain temperature below 135F. CDI items discarded. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed hibachi shrimp and steak meal on menu board without a consumer advisory. Repeat. CDI facility order different meal to put on board so they will not have to get a consumer advisory. Repeat. |
|
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 noodles packed in to one pan and chicken cooling in deep plastic container, cabbage and wontons tightly covered. CDI items split up into smaller portions and items uncovered. |
|
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 soiled apron stored on top of raw broccoli in walk in unit. CDI apron moved. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed facility actively washing dishes with 76F water. CDI hot water added. |
|
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 reach in unit for dry storage, racks, hoods, and walls soiled with debris. |