| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
General Comment
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 employee recontaminate hands after washing by touching faucet handles with bare hands to turn water off. CDI - Educated staff on how to avaoid recontamination by using a papertowel to trun water off. |
|
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 Two staff members cutting up broccoli that has already bee washed without gloves on. CDI - Informed staff that they should be wearing gloves to handle broccoli once it is washed; broccoli discarded, hands washed and gloves donned. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in restroom. CDI - Restocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Facility has installed a "PUR" water filter on the handsink near the front counter to fill water cups. CDI - Staff relocated filter and will no longer use the handsink for drinking water. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef and raw shrimp in the walk in freezer. CDI - Rearranged with correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed bell peppers and celery above cut onions and various ready-to-eat sauces. CDI - PIC Relocated peppers and celery to shelf with other unwashed produce. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on interior surfaces of ice machine. Clean regularly. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw chicken preped and held in a large metal bowl next to cook line; chicken holding at 58F. CDI - Chicken separated into smaller portions and placed in the walk in cooler for rapid cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
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 Most TCS food in the walk in are date marked but there are no date marks on anything in the reach in cooler or the flip top units. Also, sweet and sour chicken is batch cooked, frozen, then thawed as needed with no date mark. CDI - Items were correctly back dated. VR - Will return with in 10 days to verify improvement in date marking. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer tested above 200ppm chlorine; test strip bleached out white. CDI - Diluted to 200ppm. |
|
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 Lo mien noodles cooking while tightly wrapped in the walk in cooler. CDI - Vented to allow air flow. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No label on salt, sugar, and msg at cook line. Keep these labeled as they can be difficult to distinguish. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service foil pans stored with right-side up. Keep these inverted to prevent contamination. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on shelves above flip top, build up on cooler door handles. Clean all. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Place bags of trash on ground around dumpster into the dumpster. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Multiple missing or borken tiles throughout kitchen and coping missing around walk in freezer. Repair or replace as needed. |