| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
Observed an employee handle raw chicken wings, wash chicken dish, and then go to put new gloves on without washing hands. Employee stopped to wash hands today to correct before putting on new gloves.
2-301.14 Wash hands after activities that contaminate them.-P
2-301.14 Wash hands before donning gloves and between gloves uses.-P |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed lettuce being handled with bare hands by employee- outside of lettuce thrown away. Employee washed hands and put on gloves to correct.
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 chef putting onions and green peppers in wok with barehands today- use gloves if foods do not reach 165F before serving.
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Observed peeled and washed onions and cut celery not covered in the walk in cooler today- lids provided during inspection.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed raw egg stored over lettuce today in the flip top cooler- egg moved to bottom shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed cut carrots and cut cabbage stored in a soiled container today(black on the inside of the plastic container).
New containers were taken down, veggies washed, and put into new containers.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed an employee wash dishes, sanitize them and then rinse them- set up changed to 1st wash them, 2nd rinse them in hot water, and 3rd sanitize them in bleach water.
Dishes rewashed to correct.
4-702.11 Before Use After Cleaning - P |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed crab rangoon without a start or stop time on them today- back timed to correct.
Observed chicken not timed and eggrolls not timed today.
Sheet given to PIC to fill out for these products and discussed wtih staff how to time products correctly and discard after 4 hours.
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
Observed cracked plastic containers in walk in cooler in use- discard these as they are not easily cleanable. Discard container with tape holding it together. Containers were changed out for better ones today to correct.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the walk in cooler racks today and walk in door gasket.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
Observed no covered recepticle in the women's bathroom-provide a covered trashcan.
5-501.17 Provide a covered waste bin in female restrooms. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Provide a shielded light above the steam table upfront.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |