| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand washing sink in the back prep area lacked paper towels CDI- Employee installed paper towels during the inspection. 0 points. |
|
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 food employee prep raw chicken on prep counter and then proceed to prep produce on same counter without washing, rinsing or sanitizing occurring in between. CDI- Educated staff on risk and the surface was properly washed, rinsed and sanitized. -1.5 points.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Wontons and other foods in the freezer were not properly covered while stored. Observed several boxed foods on the floor in the freezer and in walk in cooler. CDI- foods were covered, and boxed foods were uplifted from the floor. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food employee take knife that was used to cut raw chicken to the 3 comp sink and just rinse without washing or sanitizing. Ensure that all utensils that are used for prep are thoroughly washed, rinsed and sanitized. CDI- Employee re washed , rinsed and sanitized soiled knives. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P cooked beef, chicken, cut cabbage, and large container of cooked noodles were storing in the cold hold flip top unit at >45-55 degrees F. VR/CDI- PIC placed out of temp food items in the freezer to be aggressively cooled. Ambient air of unit was reading >45 degrees. Will do a return visit to ensure unit has been serviced. Refrain from using this unit for the storage of potentially hazardous foods until is properly cold holding. -1.5 points. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket being stored in direct contact of the floor near where raw chicken prep occurs. Keep wiping cloths stored in sanitizer in between use. Observed wiping cloths being stored on prep surfaces in facility. -.5 points. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service cups were stored not protected in areas that can be contaminated by the customer. Store all single service articles protected. 0 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer condenser that is allowing for major ice buildup along the interior. Remove ice buildup from walk in freezer and have conenser serviced to refrain from ice build up occuring. Equipment is to be in good working repair. 0 points. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed food employees use prep sink and 3 comp sink to wash hands. Ensure that hands are being washed for at least 20 seconds and properly dried at approved hand sinks. -.5 points. |