| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
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 Observed PIC handling cooked egg rolls with bare hands while spreading them on sheet pan for cooling in walk in. CDI - Instructed PIC that food will not be immediately cooked nor is an ingredient being added at this time. PIC voluntarily discarded egg rolls that were bare handed. -1.5- REPEAT |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rice cooker and stacked milk crates blocking the handsink. CDI - PIC moved the stacked milk crates. -0- |
|
13
|
1.50
|
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 cooked egg rolls stored directly on soiled reach in shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed portion bowl for raw chicken in direct contact with raw vegetables in the flip top of the prep unit. CDI - PIC voluntarily discarded the carrots and bean sprouts that were in contact with the bowl. -1.5- |
|
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 Observed cooked chicken wings going straight from the walk in cooler to the front counter reach in at 63-67F. CDI - PIC placed in walk in to cool and split portion in container in half.
Observed cut cabbage on the prep table by the prep cooler at 65-69F. CDI - PIC placed the food on time temporarily and then started leaving the cabbage in the walk in until needed. -1.5- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed non-commercial pest spray stored under the prep table at the front counter. PIC stated this spray is only used outside. Keep to the rear of the facility and use a commercial product. CDI - PIC moved product. -0- |
|
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 Observed cooked egg rolls cooling at room temperature at 89F upon entry. CDI - PIC spread egg rolls out on sheet pan and placed in walk in to cool. PIC also reminded that cooling begins at 135F and facility had 2 hours from this temperature to get to 70F. -.5- |
|
33
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed beef thawing at room temperature on a drying shelf. Move to the walk in to thaw or thaw under running water below 70F. -1- |
|
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. Observed food in buckets in the walk in on drink riser at 4.5 inches off the ground and rice and other foods stored on the floor near the 3-comp sink.
Observed rice cooker with rice inside stored inside the splash zone for the rear hanbdwashing sink. Move rice cooker to a dry location. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned linen stored on the floor under the dry storage shelving at the rear of the facility. Keep at least 6 inches off the floor. -0- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed peeling shelves inside the prep cooler and in the reach in at the front of the store. Resurface or replace these shelves. -1- REPEAT |
|
47
|
0.50
|
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. Observed buildup on the shelving throughout the facility and on the hood system. Clean these areas. -.5- |
|
52
|
0
|
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. Observed trash on the ground all the way around the dumpster in the outside corral. Clean. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-101.11 Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the restroom. Replace these with nonabsorbent ceiling tiles. -0- REPEAT |