| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash - P - Observed a food employee touch raw chicken and then soiled apron and then proceed to handle clean utensils without washing their hands in between. CDI by instruction.
2-301.12 Cleaning Procedure - P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and then turn faucet off with their bare hands. CDI by instruction. |
|
9
|
0
|
Food obtained from approved source |
No |
No
|
Yes |
3-201.11 Use food from approved sources only. -P - Observed fish that operator stated was for employee use stored in freezer. Operator did not have invoice and no labeling on package. Verification required. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw meat stored in container of dry food ingredient container. Observed package of raw chicken removed from commercial packaging and stored over shrimp in reach in freezer. CDI, items relocated for proper storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 knives stored asclean but soiled with food debris. CDI, knives relocated for cleaning. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed egg roll hot held at 94 degrees F along line.CDI,egg roll voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed WD-40 stored on reach in prep freezer. CDI, substance relocated. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken container stored in rinse vat of 3 compartment sink with equipment being sanitized in sink and soaking in wash vat. Discussed proper use of 3 compartment sink to avoid contamination during ware washing process. Observed cabbage stored near hand washing sink behind front counter. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth used to stabilize cutting board. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked above 3 compartment sink. Repeat. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over food for customers in walk in unit and reach in freezer. |