|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 several employees washing their hands properly however they used their bare hands to turn the faucet off. This action recontaminates ones hands. CDI- After the PIC was informed of this violation employees were informed to use a paper towel to turn the faucet off with a towel after hand washing. EHS observed proper hand washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed unwashed produce store above, on a rack, RTE foods. CDI- EHS did not observe any cross contamination so the PIC was able to re-arrange the storage order.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken juice dripping onto RTE sauce. CDI- PIC voluntarily discarded the sauce. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 at 50F in the walk in attempting to cool, tightly wrapped in bags. CDI- PIC untied the chicken so it may flow through the product. After 30 minutes of cooling the chicken was brought down to 42F. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-REPEAT- Observed several buckets of kimchi stored on the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee handling clean equipment, with a beard, not wearing a beard guard.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed one employee wearing a wrist band and one employee wearing a watch while preparing food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several stacks of pans wet stacked on a clean dried rack. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed wall damage near the can wash. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C- Observed several lights out in the hood. Provide lights in this area. |
|