| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee handle raw chicken with bare hands and then don gloves, without a handwash, in attempt to prepare RTE foods. CDI- Before any cross contamination occurred EHS instructed the employee to wash hands before donning gloves and preparing RTE foods. After instruction was provided EHS observed proper hand washing. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
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 an employee handling raw chicken with bare hands. CDI- PIC voluntarily discarded the chicken handled with bare hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw beef stored above RTE dumplings and raw eggs stored above RTE tofu in the low boy reach in coolers. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 cooked noodles cooling in a reach in cooler at 87F. Observed egg roles in the walk in at 63F. Observed cooked chicken cooling in the reach in at 83F. Observed breaded chicken cooling on the counter at 127F. Thirty minutes after the initial temp taken EHS observed noodles still at 87F, chicken at 83F, egg roles 63F, and breaded chicken at 127F. No cooling had occurred for any of the items. CDI- PIC moved all the items to the walk in freezer uncovered, to quickly cool. By the end of the inspection EHS observed items cooled. See temp chart. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed spring roles (43F), tofu (44F) and pork (45F) all above 41F. CDI- Education was provided to the PIC to ensure all TCS foods are cold held at 41F or below. Per state memo point deduction did not occur for TCS foods between 42-45F for the first time in 2019. However, during the next inspection point deduction and corrective action will occur. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
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 chicken, noodles, and egg roles all without dates. PIC stated the items were prepared yesterday and if not sold by the end of the day would be kept another day. CDI- PIC was able to properly date the items. |
|
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 several TCS foods not meet proper cooling rates. These items were noted to be covered, in large containers, and in prep units. CDI- PIC was able to move all items to the walk in freezer uncovered on a sheet pan to quickly cool. EHS provided PIC with a MCPHD cooling parameter and method poster. EHS explained approved methods of cooling for TCS foods. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throghout the facility. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed in use wiping cloths stored in water. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cooking, hot holding, and cold holding equipment throughout the facility in need of cleaning due to grease and food debris build up. Clean items as often as needed to prevent and reduce the build up. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - Observed dumpster area in need of cleaning. EHS observed trash, mattresses, and pallets stored in the area. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - REPEAT- Observed floors and walls throughout the kitchen in need of cleaning due to food debris and food splatter build up. EHS also observed food debris build up in hard to reach areas of the floor. Hard to reach areas are underneath and behind equipment. |