| 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 food handler wash their hands then turned off faucet with their hands. CDI-PIC provided education. Food handler rewashed their hands and turned off faucet with the paper towel. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed three ladles in the handwashing sink. CDI- PIC removed the utensils from the handsinks. -REPEAT- |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in the walk in cooler. CDI-PIC rearranged the walk in cooler.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and beef over cut and washed vegetables in the walk in cooler. CDI- PIC rearranged the order. -REPEAT- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" meat grinder with dry food residue. CDI- PIC rewashed and sanitized.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dishmachine sanitizing at 0ppm. Facility using plastic and single service items only and is Take out only due to covid. Facility has a three compartment sink. Verificaition visit required in 10 days. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the wonton in counter steam table temped at 86. CDI-PIC reheated the wontons to 165F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded chicken stored on top of the dishmachine above 41F; temped at 49 and placed out at 430. CDI- PIC would like to use time for the breaded chicken, this product is cooked and cooled the day before, brought out at room temperature and used through dinner. Hours of operation is from 4-830. Allowed PIC to place breaded chicken on TPHC. Provided and filled out TPHC procedures for this product. -REPEAT- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked noodles in the walk in cooler without datemarking. CDI- PIC was able to determine the date the noodles were prepared and allowed to date mark. -REPEAT- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer with a concentration above 200 ppm of chlorine. CDI-PIC diluted the sanitizer spray bottle and is now at 200 ppm of chlorine. |
|
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 noodles in a deep metal pan cooling in the walk in cooler, PIC stated that the noodles were cooked at 230 this afternoon. CDI-PIC placed noodles on sheet pan instead to cool quickly. Discussed with the PIC that the product must acheive 41F or below by 8:30, otherwise the product must be discarded. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed a bag of frozen dumpling sitting out at room temperature thawing. CDI- Educated on the proper methods of thawing. Dumplings were placed in the refrigerator to thaw properly. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 a lug of raw chicken on the walk in floor. CDI-PIC relocated the lug to the lowest shelf. |
|
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 gaskets on refrigeration units, dry food shelving and under prep tables are in need of cleaning. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee personal belongings stored on the dry food shelving and personal food in the walk in cooler shelf above facility foods. -REPEAT- |