| 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. -P Observed food employees handling raw eggs and payments at front counter without handwashing and then resuming handling RTE food. CDI - PIC educated employees to wash hands before handling RTE foods if hands are soiled. -2- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked soiled mixing bowls and colanders stored as clean with soiled sections touching food contact surfaces of other bowls. CDI - PIC identified bowls that are soiled and cleaned them. -1.5- |
|
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 cooked sweet and sour chicken at room temperature for four hours cooling still above 70F. CDI - PIC educated on cooling times that shall be met for proper cooling and food voluntarily discarded. -1.5- |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 tightly lidded bus tubs of cut raw chicken and cooked chicken cooling in flip top unit at 56F as soon as removed from stove. Observed General Tso's chicken cooling at room temperature. CDI - PIC educated on meeting cooling to 41F, discussing when food is cooling and how many hours are in each step. -1- REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unidentified squeeze bottles of food. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects crawling in dining room. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee at beginning of inspection. -0- |
|
41
|
0.50
|
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 in use ice scoop with handle touching food and in use meat cleaver stored between two soiled prep units. -.5- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes reused at serving line and the same scoop being used for dispensing raw chicken and RTE foods. -.5- REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Fixed equipment shall be sealed to adjacent equipment or walls in areas subject to moisture. Observed prep sink without shield at drain board preventing moisture buildup on floor. -0- |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0- |