| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee drinks without a lid/straw stored on prep surfaces throughout the facility. Ensure to store drinks in designated areas. CDI drinks were discarded during the inspection. Repeat violation. |
|
6
|
2
|
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 employees washing hands for less than 15 seconds and using hands to turn the faucet off. Ensure to use methods such as a paper towel when turning the faucet off to avoid recontamination. CDI employees educated and rewashed hands.
2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing gloves after handling raw meat in the 3 comp sink. CDI employee was redirected to wash hands at handwash sink. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling sanitizer bucket and mixing bleach sanitizer at handsink. Handsinks are ONLY for handwashing. CDI employee was redirected to fill sanitizer buckets at 3 comp sink. |
|
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 shrimp stored above RTE foods in reach in unit and raw beef stored above RTE foods like cut carrots in flip top unit. Observed raw fish stored above RTE food in sushi reach in. CDI PIC rearranged storage order during the inspection.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees donnig gloves without proper handwashing. CDI employees discarded gloves and properly washed hands. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed pots and cutting board washed at 3 comp sink without sanitizing before stored as clean. CDI EHS educated on proper 3 comp sink set up and wash, rinse, ad sanitize method. Items were placed in 3 comp sink to be properly washed during the inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large plastic containers of rice and noodles stored on the countertop above 45F (see temp chart). PIC stated items were taken from the walk in cooler. Ensure to remove items from walk in cooler beofre use and not storing out of temp. CDI PIC voluntarily discarded containers of rice and noodles. Repeat violation. Points were not escalated due to improvement seen in cold holding. |
|
31
|
0
|
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 rice and cut lettuce cooling in large platic containers with the lids on and stacked. CDI PIC removed lids to containers and did unstacked. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees prepping food wearing bracelets and watches.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees prepping food without a proper hair restraint. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 bowls used to scoop rice out of rice container. Ensure to use a utensil with a handle out with handles out of the food. Repeat violation. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a stack of plates on prep surface where employee was cutting raw beef that was in contact with multiple clean plates. CDI employee was educated on placing plates in another location to avoid coming in contact with raw meat and stack of plates were placed at the 3 comp sink to be cleaned. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets and belts stored throughout the facility. Ensure to designate an area for employee's possessions. |