| 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 a twist top employee beverage stored over prep unit along prep line. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
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 food employee turn faucet off with their bare hands. CDI by instruction. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw meat and raw fish removed from commercial packaging and with commercial packaging open stored over ready to eat foods in walk in cooler and walk in freezer. Observed raw chicken containers stored in direct contact with trays of cooked chicken in cooling process. CDI, operator relocated foods for proper storage. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed clean equipment stored as clean but soiled above 3 compartment sink. Observed blade of can opener soiled but stored as clean on storage shelf. CDI, equipment relocated for cleaning. Observed food employee not properly wash, rinse and sanitize equipment at 3 compartment sink. PIC had employee purchase bleach for bleach sanitizer while on-site so employees could properly wash, rinse and sanitize equipment. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling in container at 71 degrees F and at 86 degrees F in large bowl at prep sink. CDI, operator transferred chicken to shallow sheet pans and relocated food to walk in cooler to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp in prep sink in standing water at 49 degrees F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 container of jelly fish that operator stated was for personal use , a box of sauce and a container of food near wok station stored on ground. |
|
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 tong utensil used for chicken wings stored in direct contact with chicken. Observed single-service bowls used as scoops for dry food ingredient and soy sauce. Use scoop with handle. Observed utensil used for rice stored in water at 85 degrees F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C - Observed 1 heavily damaged cutting board stored on faucet of 3 compartment sink.
4-205.10 Food Equipment, Certification and Classification - C - Observed black Kitchen Smith crock pot like equipment intended for "household use only" as well as a Tatung "household use" cooking equipment stored in facility. Remove and use according to manufacturers specifications. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drain board of 3 compartment sink accumulating residues and soil. Clean at required frequency. |
|
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. Observed shelving and storage areas in need of general cleaning in facility. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items properly. Observed employee food stored over customer food according to PIC in walk in freezer. |