| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee working in ware washing area handle soiled utensils then begin to unload clean utensils without engaging in a hand wash. Hands must be washed before handling clean equipment or utensils. CDI- PIC stopped employee from unloading clean dish rack. Employee was instructed to wash hands each time when going from dirty to clean utensils. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed various raw meats stored above cut vegetables in the bottom of prep coolers. Raw squid was stored above ready to eat foods in the reach in cooler. Be sure raw meat is never stored above ready to eat foods. Vegetables that are cooked before serving are still considered ready to eat. CDI- Storage order rearranged. Better storage order options discussed with PIC. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed low temperature ware washing machine with a chlorine concentration of 10 ppm. Dish machine was primed but still had a concentration of 10 ppm or lower. PIC contacted ware washing machine company during inspection for repair. Facility has a variance for a 2 compartment sink and will temporality use this sink if any utensil or equipment needs to be washed, rinsed, and sanitized. PIC stated ware washing machine will be repaired today. If repair is not made today, facility will switch to single service utensils until repair can be made tomorrow. VR- Verification visit required. EHS will return to facility to ensure ware washing machine is dispensing proper concentration of sanitizer. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak strips for stir fry cooked to 125F. Facility does not offer undercooked meats. Ensure all animal foods are cooked to the correct final cook temperature. CDI- Steak immediately placed back on grill and cooked to 145F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken and pork above 45F in the prep top cooler. Wontons and pork were both holding above 45F in an ice bath. Cooked chicken and pork had been on counter prior to lunch and placed directly in the prep cooler without proper cooling. Wontons and pork containers were not submerged in ice and could not be held cold properly. CDI- All items moved to walk in cooler for rapid cooling. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach with no identifying label. Be sure to label all working containers. CDI- Spray bottle properly labeled. |
|
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 a large covered container of noodles in the walk in cooler. Noodles were 62F at 12:40 PM and 60F at 1:21 PM. Noodles were cooling at a rate of 0.05. TCS foods must cool from 135F to 70F in 2 hours and from 70F to 45F within a total of 6 hours. Noodles should be cooled in smaller portions and left uncovered until the cooling process is complete. CDI- Noodles were separated into 2 containers, left uncovered, and placed in the walk in freezer for rapid cooling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon stored in sugar with the handle submerged. Observed the ice scoop in the server area with the handle stored in the ice. Be sure the handle stays above the food. |
|
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 an accumulation of food debris and dust on shelves and prep tables throughout facility. Clean shelves more frequently. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed significant dust on the ceiling in the first walk in cooler directly across from the cook line. Ceiling needs cleaning. Be sure all food is protected before cleaning dust from ceiling. |