| 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 don gloves without washing hands. Observed an employee enter the kitchen from outside and don gloves without a hand wash. CDI- Education was provided to the employees on when to wash hands. After instruction was provided EHS observed proper hand washing.
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 an employee wash hands after handling trash and at the end of the procedure the employee used bare hands to turn the faucet off. This action recontamiantes ones hands. CDI- Education was provided to employee on how to wash hands. 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 cutting broccoli with bare hands. CDI- Employee voluntarily discarded the RTE food. Washed hands and donned gloves to finish RTE food prep. |
|
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 shrimp at 54F and noodles at 67F in the walk in cooler. PIC stated items were cooked and placed in the walk in cooler early this morning. Items did not meet 6 hr cooling parameter. CDI- PIC voluntarily discarded the items. |
|
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 pork (44F), sprouts (45F), white chicken (44F), tofu (45F), and shrimp (44F) all above 41F in the flip top unit. CDI- PIC voluntarily discarded the items. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed chicken wings, egg roles, and dark chicken all on TPHC however no start and end time was clearly marked. Observed chicken wings marked with a start time of 12:15PM. The inspection started at 5:05PM. CDI- All items were voluntarily discarded by the PIC. |
|
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 shrimp and noodles both in deep containers and covered not meet proper cooling parameters. Both items did not meet 6hr cooling parameter. CDI- PIC voluntarily discarded the items. EHS informed PIC on how to properly cool TCS foods. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet wiping cloths stored on prep tops. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed napkins and plastic forks/spoons stored on the floor. |
|
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 cooking equipment in need of cleaning due to grease residue and food debris build up. Clean as often as needed to prevent and reduce the build up. |