| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Observed no handwashing after handling payments and plating rice for orders. CDI - Hands washed and employees educated on when to wash hand.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and then turn off faucet without using a barrier to prevent re-contamination of hands. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed bare hand dispensing of fried rice ingredients. CDI - PIC placed gloves at each work station to avoid touching RTE foods with bare hands. -1.5- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the probe of the food thermometer before use. CDI - PIC cleaned and reminded staff to sanitize probe before and after each use. -0- |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in first pre cooler to the right in the kitchen cold holding at 43-44F. VR no later than 05/17/2019 to ensure prep units are all cold holding at 41F or below. -1.5- REPEAT |
|
21
|
1.50
|
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 no date marking on TCS foods in reach in cooler and at cook line from two days prior. CDI - Dates placed on TCS foods during inspection. -1.5- |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked tofu, chicken wings, lo mein and beef cooling at room temperature at 117-129F. Observed prep unit used to cool that is already not meeting cold holding temperatures. CDI - PIC moved these foods to walk in cooler to cool quickly. PIC educated food employees about making sure foods are going through the danger zone as quickly as possible. -.5- |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front counter staff plating rice and soups without wearing hair restraint. -0- |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed prep unit not cold holding TCS foods at 41F, peeling bottom of reach in, lid on rice cooker taped together. REPEAT -2- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls in prep area and near wok stoves. -.5- |