| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 employees washing hands without using enough soap to create a lather and turning off faucets without using a barrier against re-comtaninating hands. -2- |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front counter handsink. CDI - Handwashing sign sent to PIC today. -0- |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bean sprouts over RTE cabbage, lettuce and bean sprouts. CDI - PIC moved unwashed bean sprout to different shelf with other unwashed produce. -1.5- REPEAT |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside the microwave. Clean and inspect for pitting. -0- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce under prep table at 67F from 10:30A. CDI - PIC voluntarily discarded lettuce at 2:55P.
Observed cooked peanut sauce stored at room temperature at 77F. PIC states this product is to be cold held. CDI - PIC advised to keep peanut sauce cold or provide product information stating -0- |
|
31
|
0
|
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 cooked curry sauce under the prep table cooling at 115F. CDI - PIC moved sauce to walk in to cool. -0- |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 (B) Food packaged for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed desserts packaged at a commissary kitchen without label with required content. VR no later than 03/24/2017. -0- |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-904.13 (A) Preset Tableware - C Preset tableware shall be protected by being wrapped, covered or inverted. Observed preset tableware for dinner service.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups near the beverage station in the kitchen. Separate the cups and allow to air dry. -.5-REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. Resurface or replace.
4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler and in ice machine. Repair. -0- |
|
47
|
0.50
|
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 buildup on shelving throughout the kitchen. Observed buildup on the gaskets of prep coolers and walk in door. Clean these items.-.5- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Replace absorbent ceiling tiles in the restrooms. -.5- REPEAT |