| 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 |
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 employee cutting lemons for drinks with bare hands and also observed another employee placing lemons on customer drinks with bare hands. CDI-lemons discarded and employees educated. |
|
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 bag of herbs unwashed and in grocery bag stored in direct contact with egg rolls. CDI-bag removed.
3-302.11(A) Separate the different types of raw animal foods. -P Observed unpackaged raw meats stored improperly in freezer. Observed raw chicken stored above beef and shrimp. CDI-items re-arranged. |
|
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 cut cabbage stored above 45F on counter. CDI-cabbage discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only large diameter probe thermometer available at facility that is not suitable for measuring thin food such as small pieces of chicken and beef. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices without labels. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed large amount of wet wiping cloths stored on counters throughout kitchen. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
Wash fruits and vegetables prior to use. Observed unwashed herbs stored in prep unit for immediate use. |
|
41
|
0.50
|
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 handle of ice scoop and salad tongs stored down in food product. Also observed spatula stored between equipment. |
|
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 slicer controls held together with rubber bands. |
|
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. Cleaning needed on shelving in walk in cooler. Observed facility using cardboard to soak up grease on equipment surfaces but not discarding after use. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. No trash can provided near hand sink. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Light intensity shall be adequate in food preparation areas. Observed dim lighting where prep areas with slicer, grinder and prep sinks are located.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large amount of employee food scattered among food use by facility for customers. |