| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee rinsing off hands in 3-comp sink, drying them and attempting food service at beginning of inspection. CDI - PIC instructed handwashing and requested educational outreach to help with critical violations today. -2- |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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 food employee tossing lo mein with bare hands while "cooling" under running water at 85F. CDI - PIC advised food employee that cold water is over 70F this time of year and coolers or ice baths should be used. PIC instructed food employee to reheat noodle to over 165F to begin cooling all over. -1.5- |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE sauces on walk in cooler shelf to the left. CDI - PIC moved unwashed produce to low shelf in a group. -0- |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the same rice cooker from the last inspection hot holding rice at 112-125F. CDI - PIC voluntarily discarded and cooked new rice. -3- REPEAT |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed house made gravy and other sauces cold holding in out of service beverage cooler at 77-85F. CDI - PIC voluntarily discarded and EHS advised staff to take unit out of service until repaired. -3- REPEAT |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooked lo mein, chicken wings and sweet and sour chicken cooling at room temperature. CDI - PIC moved these items to walk in to cool. -1- REPEAT |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed air curtain on front door in use and door is propped open. Flies in the kitchen. -1- REPEAT |
|
41
|
0
|
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 bowls inside broccoli and rice without handle. -0- |
|
45
|
1
|
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 out of service beverage cooler with TCS foods inside cold holding at 77-84F. Observed rice cooker not hot holding at 135F or more.
4-205.10 Food Equipment, Certification and Classification - C Use commercial equipment in accordance with manufacturer instructions. Observed data plate on beverage reach in cooler stating not for potentially hazardous foods. -1- |
|
47
|
0
|
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 shelving and prep unit handles. -0- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 (A) Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed absorbent ceiling tiles in the cook line, over the prep table, over the mop sink and in the restrooms. REPEAT -.5- |