| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered employee drink stored on top of bin of corn starch. CDI - Drik discarded. |
|
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 Sliced pork stocked above the chill line and holding at 55F in the flip top. CDI - Out of temp portion discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Egg rolls and fried chicken in low prep cooler with no date mark. CDI - Items discarded. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw chicken thatwing in standing water. CDI - Chicken discarded due to contamination violation (see 37). |
|
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. Raw chicken being prepped in wash basin of three comp sink; dirty dishes in prep sink. CDI - Chicken discarded. Soiled dishes relocated to three comp sink; prep sink cleaned and sanitized. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on drain board of prep sink and in dry bucket with no solution. CDI - Chlorine sanitizer made in bucket and all wet wiping cloths placed in solution. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop stored with handle contacting rice in rice bin. CDI - Scoop reinserted with handle up above food. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on both flip top prep units becoming dark with deep scoring. Resurface or replace. 4-501.11 Maintain equipment in good repair. Bottom wire shelf in walkin cooler missing paint and rusty; Split gasket on reach in freezer door. Replace or repaint shelving; replace gasket. |
|
47
|
1
|
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. Build up on gasktes of low prep coolers, handles and doors of coolers throughout, and on wire shelving in walk in cooler. Clean all. |
|
53
|
0.50
|
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. Hole in wall under handsink in restroom; facility has stuffed wire scouring pad into hole. Repair hole. |