| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
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 food employee wash hands for less than 15 seconds and use hands to turn the faucet off. Ensure to use a clean barrier like a paper towel to turn the faucet off to avoid recontaminating hands. CDI EHS instructed employee how to properly wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by mop cart. Ensure to maintain access to handsinks at all times. CDI PIC moved mop cart into can wash and handsink was accessible. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in reach in unit. CDI PIC moved raw chicken to bottom shelf for proper storag order. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked bagged rice and pork broth above 45F (see temp chart). PIC stated rice was cooked at 9 AM and pork broth was made the day prior. EHS determined that rice and pork broth did not properly cool within the proper time frame. CDI PIC voluntarily discarded rice and pork broth. Repeat violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135F at front display case (see temp chart). Ensure to maintain TCS foods hot holding at 135F or above. CDI PIC voluntarily discarded container of rice. Repeat violation. Points were not esculated due to one item hot holding below 135F while other TCS foods were hot holding above 135F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of pico in the display case without a date label. PIC stated pico was made 2 days prior. Ensure to label all TCS food held longer than 24 hrs. CDI PIC labeled pico during the inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken broth, pork broth, and rice cooling with tightly closed lids in large portions in the tall reach in unit. Ensure to use methods such as thiner portions and lids off when cooling in equipment suited for cooling such as the walk in cooler. CDI PIC voluntarily discarded pork broth and rice due to improper cooling (see violation 18), and uncovered chicken broth and placed in walk in cooler. Repeat violation. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open during the inspection. Ensure to keep back door closed at all times or install methods such as an air-curtain to protect from pests entering the establishment. CDI PIC had back door shut during the inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on prep surface. Ensure all wet wiping cloths are held in a sanitzer bucket between uses. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed avocadoes with labels attached stored with cut tomatoes in flip top unit. Ensure to properly wash fruits and vegetables prior to use and labels are off. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 a spoon with the handles in the food and a cup with no handles used for marinating spices stored in the spice container. Ensure to store in-use utensils with food handles out to avoid contamination. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
Yes
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee manually washing large stock pot in the 3 comp sink with a water temperature of 96F. Ensure to maintain washing water temperature at 110F or above. CDI EHS had employee increase wash water temperature to 117F during the inspection. Repeat violation. |
|
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 sticker residue and labels on 2 metal stock pots and food debris on non-food contact surface of a metal pans under spice rack. Ensure to increase cleaning frequency and properly wash equipment. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P Observed can wash with hose bibb directly attched to hose with no backflow prevention device. Ensure to install backflow prevention device. Verification required within 10 days. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with broken lid and side doors open. Ensure to keep dumsters covered with tight-fitting lids and side doors.
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided at the main handsink in the prep area. Repeat violation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling vents of prep area, debris build up behind grill,stove and wall behind 3 comp sink. Ensure to increase cleaning frequency. |