| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employee not wash hands after handling raw beef. CDI-The employee was stopped and instructed to wash hands. The employee properly washed their hands. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed residue buildup on several pans that were stored on the clean equipment rack. CDI-Pans seen with buildup were moved to the 3-compartment sink for washing, rinsing, and sanitizing.
*More training is needed on cleaning and sanitizing of equipment. |
|
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 mandu, catfish, and cooked broccoli hot holding below 135F in the hot hold box. CDI-All items were moved to the stove for reheating. |
|
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 diced tomatoes, chopped cabbage, chopped lettuce, and spring mix stored in the walk in cooler cold holding above 41F. The manager explained that only vegetables and bread are kept in the walk in cooler and there should not be any potentially hazardous product in there. CDI-The items had been chopped this morning and were moved to the reach in coolers. The manager will also immediately cook the cabbage upon chopping. REPEAT.
*Points kept the same due to majority of the items in the walk in were not potentially hazardous and training was provided on what needed cold holding. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed tilapia thawing in a bowl of water on the prep counter. CDI-The tilapia was drained and placed into the cooler until needed. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a damaged screen door propped open in the back of the kitchen. CDI-The door was closed but still needs repair to adequately keep pests from entering the facility. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed employee storing dirty pans on top and next to cleaned pans on the shelving. CDI-All of the dirty equipment were moved away from the clean shelving. |
|
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 buildup to the hoodvents and cooking equipment throughout the facility. A thorough cleaning is needed. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed water leaking to the faucets at the 3-compartment sink. Have repaired. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 ceiling tiles/ceiling vents in poor repair. They are no longer easily smooth and cleanable. Have replaced.
Observed damaged floor tiles throughout the facility. Have repaired/replaced. REPEAT.
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 cleaning needed throughout the facility. Have cleaned. |