| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed green onions and broccoli being cut with no gloves on. CDI-Food employees washed hands, added gloves. Repeat Violation. |
|
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 mushrooms being stored above RTE noodles. CDI-PIC moved noodles to RTE shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over RTE cabbage. CDI-PIC moved shrimp to raw shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp being deveined and cleaned at 64F. CDI-Explained the idea of doing smaller portions. CDI-PIC put in freezer to help get down to temp. |
|
31
|
0.50
|
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 raw shrimp set on counter being cleaned at 64F. Asked food employee moved it to WIC, employee did and left it covered with plastic wrap. Needs to remain opne while cooling to allow for air flow. Observed large metal container sof noodles 66-67F. Made at 11:30 (2 hrs ago) made cooling parameters but will need help to ensure. CDI-PIC put both items in the WIC. |
|
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 container of broccoli on floor. CDI-Food employee moved to prep counter. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed facility not washing mushrooms before use. PIC explained they wash in the wok, EHS explained it has to be done prior to going into cooking equipment because the equipment then becomes soiled. CDI-PIC washed prepped mushrooms. |
|
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 clean utensils hanging over the dirty side of the 3-comp. Suggested to PIC to move away from possible splash hazard. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink faucet loose and leaking water. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed kitchen in need of cleaning. |
|
54
|
0.50
|
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 food stored in middle rack, above and below food items. Items are not over RTE only raw. Repeat Violation. |