| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 Wash hands after activities that contaminate them. -P - Observed food employee handle raw chicken then clean equipment without washing their haop[l'nds in between. CDI by instruction. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed garbage can with tray of chicken stored in front of hand washing sink. CDI equipment relocated to provide access to hand washing sink.
6-301.12 Hand Drying Provision - PF - Observed disposable towels placed on far drain board of 3 compartment sink at bar area.CDI, towels relocated to near hand washing sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored in flip top prep unit over noodle and RTE food. Observed raw fish stored over produce and other RTE food in walk in unit. CDI, foods relocated for proper storage. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several pans, knives and other utensils stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. Repeat. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked mushrooms and carrot with a date of preparation of 1/16. CDI, foods voluntarily discarded by PIC. |
|
23
|
1
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed Bibimap on lunch menu without proper consumer advisory. Observed all menu's are in compliance and properly identified with a consumer advisory consisting of DISCLOSURE and REMINDER statement. Repeat. VR by 2/10 |
|
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 2 containers of chicken cooling on prep table. CDI, operator transferred chicken to shallow container and moved to walk in unit to facilitate heat transfer. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-803.11 Storage of Soiled Linens - C - Store soiled linen in cleanable container or washable laundry bag. Observed several soiled towels stored on prep tables and on handles of walk in units. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed absorbent wooden utensils being used in facility. Use proper NSF /ANSI equipment that is nonabsorbant and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding - C - Observed ceiling lighting over food storage containers in rear storage area in back of kitchen not shatter-proof or shatter-resistant. Provide proper shatter-resistant, shatter-proof or shielded lighting.
4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed some grease accumulating on hood ventilation system and in need of cleaning. |