| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Several employee's on the make-line were seen handling their phones than proceed to food handling without washing their hands first. Food employees must wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. CDI- Discussed scenarios for proper handwashing with employees and asked to wash hands.
2-301.12 Cleaning Procedure (C)- Observed employees washing hands to go to food prep and turning off faucet handles with bare hands. To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. CDI- Stopped and corrected employee and had them rewash hands and turn off faucet adequately. |
|
15
|
3
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Several unwashed produce stored in it's original boxes were stored above cooked noodles and other washed produce in the walkin. Food shall be protected from cross contamination by storing food accord to their final cook temperature and storing food covered or wrapped.
CDI, lids were added to all items and items were properly rearranged. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils- (C)- Ice machine shield had pink and black build up in corners. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Clean shield more frequently. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-
Observed oven and grill cleaner stored with other chemicals without a label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material.
CDI, label was added |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- (PF)
At the start of the inspection, two large bus tub of cooked chickens were actively cooling at room temperature (see temp log). Quickly cool foods using methods such as open/vented shallow pans or active stirring. Cold air must flow around product to remove the heat.
CDI, PIC stated the chicken was cooked approximately an hour ago and still in the time parameter. Both containers were vented and placed in the walk-in cooler to rapidly cool |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) REPEAT- At the start of the inspection, cooked chicken was stored next to the back hand sink that was also leaking when in use. FOOD shall be protected from contamination by storing the FOOD:In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches above the floor |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints- (C)- Two employee serving food up front were not wearing hair restraints upon EHS arrival. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees donned hair restraints.
2-303.11 Prohibition - Jewelry (C)- One employee on service line with watch on. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Remove jewelry including watches. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Washing Fruits and Vegetables (C) REPEAT
Observed an employee cutting unwashed onions directly from the it's original packages. Employee could not provided when the onions would be washed prior to service. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
Wash all vegetables before prep and do not use original container to stored wash produce in. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces- (C) - REPEAT- Shelving along back prep area near hood had dust and build up still, walk in cooler vent had black build up and the exterior surface of the rice warming equipment. Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue and to prevent attraction of pests. REDUCED TO HALF FOR SIGNIFICANT IMPROVEMENTS. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair. (C) REPEAT
Observed a leak coming from underneath the back hand sink cold water line . Plumbing shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- (C)- REPEAT
Yellow stained ceiling tiles and junction throughout the kitchen. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)- REPEAT-Employee beverages stored on prep surfaces and among single service along the front line. Also noted, keys and personal blazer, and backpack stored at the service-line on top of single service items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)- Vents in kitchen and walk-in equipment were soiled. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Clean ducts. |