| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces in kitchen. CDI - drinks relocated to employee beverage area . |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in hand washing sink. -PF Observed employees washing hands in 2 compartment sink not in hand sink. CDI - manager instructed employees to only wash hands in hand sink and not in 2 part sink.
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 employees washing hands with no soap as there was no soap at the 2 part sink they were using. CDI - manager instructed employees to use the soap and paper towels at the hand sink they are supposed to use in the kitchen. Employees observed now washing hands in hand sink.
There is currently a language barrier between management and kitchen staff. Please follow up with additional training to ensure all employees are understand when, where, and how to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hands inks. Hands inks may only be used for handwashing.-Pf Observed metal scrubbers and plastic portion cups in hand sink basin in kitchen. Employees unable to use sink currently using 2 part sink instead. CDI - manager removed items from sink and instructed employees to keep the sink clear and to only wash hands in the hand sink.
6-301.11 Provide soap for hand washing at each hands ink. -Pf No hand soap available at mens restroom used by employees. CDI - manager replaced soap. There is currently a language barrier between management and kitchen staff. Please follow up with additional training to ensure all employees are understand when, where, and how to wash hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on shelf directly above pickled ginger inside walk in cooler. CDI - ginger relocated to upper shelf |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots, steamed vegetables, and cooked corn in hot holding unit less than 135f. CDI - manager discarded items and adjusted water level in unit to maintain hot temperatures. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings in flip top and cooked carrots in walk in cooler at above 41f. CDI - manager voluntarily discarded items. |
|
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 No date marking present on many or prepared foods in front line or back of house coolers which are kept more than 24 hours. Manager indicated that they have used a white board date marking system but items today were not properly marked on board or the board was not readable. CDI - manager updated date marking system with appropriate dates. There is currently a language barrier between management and kitchen staff. Please follow up with training to ensure employees understand the date marking system in use. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 shrimp and chicken cooling in deep batches tightly covered in walk in cooler. CDI - items were uncovered and spread into shallow pans to allow to properly cool |
|
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. Multiple squirt bottles of oils, water, soy sauce throughout front line and back of house with no identification present. Label all bottles. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of foods including cooked carrots, pickled ginger, raw beef stored directly on floor. Keep all foods at least 6 inches above floor. |
|
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 tongs in line drawer products, rice scoopers, and other food dispensing spoons laying in food products with the handles in direct contact with the food items. Serving utensil handles should not contact the food. REPEAT |