| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Employee must wash hands after switching task and when hands become contaminated.
Observed employee going between cooking raw chicken using barehands and then rinse off flour resides in a bucket. Employee then continue to cook other food with no proper handwashing at the handwash sink in between.
CDI- PIC notified. Employee was educated. Hand rinse bucket is not recommend unless employee is not switching task.
2-301.15 Where to Wash (Pf). Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. P
- Observed two employees wash hands in warewashing sink. Corrected during inspection(CDI)- through education. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Handwashing sink shall be use only for handwashing and be kept clear.
Observed handwsink with a bottle label as "soy sauce"
CDI- bottle removed. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf): Observed food debris left on clean container stored on shelf overhead.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI- PIC removed dirty container and place in 3-comp sink |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat
3-302.12 Food Storage Containers Identified with Common Name of Food (c). Food removed from the original container shall be labeled with a common name of food.
- Observed yellow liquid without food label; fried onion without label. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (c)
(A) FOOD shall be protected from contamination by storing the FOOD: (2) Where it is not exposed to splash, dust, or other contamination (3) Food shall be stored 6" off the floor.
Observed battered raw chicken stored in buckets placed on the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
Repeat:
3-304.12 In-Use Utensils, Between-Use Storage (A ): During pauses in FOOD dispensing, UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD.
Observed scoops and single use cup in food ingredients (rice). |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C).
(A) Cleaned EQUIPMENT and UTENSILS shall be stored:(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination;
Observed tongs stored on the stove door handle.
(B) Clean equipment and utensils shall be stored(1) In a self-draining position that allows air drying
- Observed wet pans stacked on the dish rack above 3-comp sink. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
Repeat:
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)- (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
Observed single service containers reuse (possible ketchup bottles reuse for soy sauce).
Observed 1/3 of a jug of plastic container use as utensils. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Repeat:
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be in good repair-
Observed rusted shelving in WIC. Repair/ replace.
Observed gasket to the food prep unit shrink and bent
4-502.11 (A) Good Repair (C): UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
Observed food container with burnt edges on the prep top. PIC replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11 (C) Equipment,Nonfood Contact Surfaces, and Utensils (c). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
-Observed the bottom of the prep freezer has food crumbs that need to be cleaned. Gaskets to the prep cooler and freezer and units soiled.
- Observed heavy grease residues on the ventilation hood grilles. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 (A) Cleaning, Frequency and Restrictions (c). Physical facilities shall be cleaned as often as necessary to keep them clean.
- Observed soiled residues on the floors and walls behind equipment and chemical storage room. |