| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 turn faucet off with their bare hands after handwashing. CDI by instruction. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - Observed food employee handle cooked noodles with their bare hands. CDI, employee voluntarily discarded noodles. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed Lysol stored over clean single-service lids. CDI, Lysol relocated for proper storage.
7-207.11 Restriction and Storage-Medicines - P,PF - Observed burn medicine stored on food prep table. CDI, medicine relocated for proper storage. |
|
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 at 1:58pm shrimp cooling in deep container at 73 degrees F and noodles cooling in deep container at 72 degrees F. At 1:38pm observed shrimp at 71 and noodles at 70 degrees F. Cooling rate calculation showed methods not effective at meeting cooling rate parameters. CDI, foods transferred to shallow pans to rapidly cool in walk in cooler. Proper cooling methods discussed with PIC. Handout provided to operator. Repeat. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken thawing at running water at prep sink but running water was at 80 degrees F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken in container sitting on garbage can. Use proper food preparation surfaces. |
|
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. Observed wet wiping cloth used to stabilize cutting board. |
|
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 2 hood lights not working under hood ventilation system.
4-205.10 Food Equipment, Certification and Classification - C- Observed sterilite and other containers used as food storage containers. Use food grade liner or replace with containers that are smooth, nonabsorbent and easily cleanable food storage containers. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed some dumpster lids left open. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some wall and floor damage and missing ceiling tile in kitchen. Observed stained ceiling tile in restroom.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on shelving throughout kitchen. |