| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. Observed broccoli stored on top of container of raw chicken in WIC. CDI, PIC moved broccoli. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods (Pf): 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. Observed broccoli in prep unit at 105F. Ensure items cooked for same day use are cooled to 41F before being used for service. CDI, broccoli was placed in RIF to cool. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sesame seeds and container of seasoning missing a label. Label containers with the common name of produce stored inside. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cook line with woks. Keep easily accessible sanitizer bucket to store wiping cloths in. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. Observed prep unit lid missing a screw. Replace.
Observed gaskets of 3-door prep unit torn and 2-door lowboy. Replace. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Nonfood-Contact Surfaces, and Utensils: Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and accumulations. Observed food debris noted along gaskets on reach in units and under and behind multiple food equipment (grills, prep units, rice cookers, etc.). Stick and dirty surfaces on shelving units of walk in cooler. PIC advised to routinely clean inside, outside, and along gaskets of equipment. PIC advised to routinely pull equipment out and clean on, under, and behind equipment. Ensure deep cleaning in routine component of cleaning schedule. Repeat. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 - Cleaning of Plumbing Fixtures: Maintain clean handwashing sinks, toilets and urinals in the facility. Observed debris on the bottom of the toilet in the mens room and the mens restroom handwashing sinks. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Floors and ceilings throughout the kitchen in need of deep cleaning. Debris present on floor and the junctures where the floor meets the wall. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 - Cleaning Ventilation Systems, Nuisance and Discharge Prohibition: Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation of returns in kitchen. Clean to prevent contamination. Repeat.
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed employee Red Bull in bottom of 2-door lowboy. Ensure employee items are stored in a separate location to prevent contamination. |