| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food handler rinsed cooked chicken in colander in the wash basin of the ware washing sink. CDI- educated the food handler and PIC, establishment has a food prep sink and shall use the food prep sink for this preparation step. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods (cabbage, tofu, cut tomatos, cut lettuce, raw meats, noodles in the prep top cooler and prep table cookline above 41F. Observed just prep bagged rice noodles on shelving, temped at above 41F. CDI - All foods were removed and placed in the Walk-in cooler to cool down rapidly. Noodles were placed in the freezer to rapidly cool. Repeat. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed two unlabeled spray bottles at the warewashing sink. CDI- bottles were properly labeled - sanitizer. |
|
31
|
0.50
|
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 large amount of just cut cabbage in a prep bowl the walk-in cooler. CDI - cabbage was placed into smaller portions to rapidly cool. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled dry ingredient containers (rice, flour, corn starch) |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed linens being used to cover noodles at the cookline. Linen can be a source of contamination, utilize a material that is smooth and easily cleanable and non-absorbent. discontinue using linen on food. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
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. Observed bowl used as scoops in dry indredient containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.17 Wood, Use Limitation - C Observed wood bowl covers, wood appeared to be damaged. |
|
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 areas throughout the kitchen -shelving and under tables in need of cleaning. Repeat |
|
53
|
0
|
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. Observed dust build up on light fixtures in the ceiling. Have these cleaned. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings throughout the kitchen (purses, phones, jackets.) |