| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee move from dirty to clean dishes with no handwash. CDI: Employee educated on needing to wash hands in handsink before handling clean dishes. Employee washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tilapia stored over ready to eat food in both the walk in and the reach in cooler. CDI: Products relocated. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed spring rolls rising in temperature in reach in cooler during cooling process. Observed items above 41F cooling in walk in cooling at a rate of 0F/min. These items included tilapia, and chicken. The egg filling was cooling at a rate of .02F/min. CDI: Tilapia and chicken spread out and uncovered. Egg filling relocated to reach in freezer.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken wings cooling from yesterday in walk in cooler at 57F. CDI: Product voluntarily discarded. |
|
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 Observed most items in the walk in cooler above 41F. Items that were cold holding were below 45F. Some items (sauces) were at 41F. Observed items in reach in cooler part of prep top holding above 41F. CDI: Items in prep top relocated to freezer to rapidly cool. No items in coolers were more than 4 days old. PIC stated that most items last 3 days due to volume. Observed five 5-gallon buckets of kim chi that is labeled "keep refrigerated" stored at room temperature. Facility called company who makes the kimchi and the company stated that they did not endorse keeping the kim chi at room temperature and that it does need to be refrigerated. CDI: Product moved to walk in cooler. Observed shredded cheese on ice above 41F. REPEAT VIOLATION VERIFICATION REQUIRED |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed spring rolls date marked for today when the pork used in them was cooked yesterday. CDI: Item properly date marked. |
|
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 several food items cooling while tightly covered including spring rolls, chicken wings, tilapia, and pork. CDI: Items uncovered and vented and relocated for rapid cooling. REPEAT VIOLATION |
|
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. Observed buckets of sauces stored on the floor in the walk in cooler. Upon arrival, observed batter stored on the floor at the fryer station. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket in wait station at 0ppm quat. CDI: Bucket refilled to proper concentration. |
|
41
|
0
|
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 handles of scoops down in dry goods throughout facility. CDI: Handles removed and scoops were stood up in the dry goods. |
|
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 wet stacked cups stored at server station. Observed employee towel drying trays. Observed employee wash dishes and stack dishes immediately after washing while still wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed several gaskets on reach in doors with damaged gaskets. Observed second shelf of spring roll prep table to be rusted. REPEAT VIOLATION |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door left open. |