| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
<<< 3-302.11 [A] Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Food shall be protected from cross contamination by separating raw animal foods and unwashed fruits/vegetables during storage, preparation, holding, and display from raw/cooked ready-to-eat foods.
-Unwashed mushroom over RTE wontons in WIC.
-Raw chicken stored on top of bag of raw beef in WIC.
CDI - PIC rearranged all items and moved them to the appropriate shelf.
<<< 3-304.11 [A] [B] [C] Food Contact with Equipment, Utensils, and Linens (P): Food shall only contact surfaces of clean and sanitized equipment, utensils, linens or single-use or single-service articles.
-The bottom [NFC] surfacesof green onion, tofu, and old to-go food containers in direct contact with food in prep top below.
CDI - PIC intervened and move all stacked items into the RIC. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 [A] Equipment, Food-Contact Surfaces, and Utensils (Pf): Food contact surfaces shall be clean to sight and touch.
-Non-Ansi can opener stored with food residue present on blade.
-Metal food strainer resting on top of used egg carton on cook line.
-Rubber gloves and hose used for indoor and outdoor resting on top of prep sink drain board.
-Second brand new hose resting on top of prep sink opposite drain board.
CDI - PIC moved all items to dish pit or proper storage. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
<<< 3-501.17 [A] [B] Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) : Food prepare in the establishment or commercial food that has been opened or out of original container, shall be held at 41F or less for a maximum of 7 days.
<<< 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Food specified in 3-501.17 [A] or [B] shall be discarded if container does not bear a date or day.
-Pans of prepared marinated chicken skewers in WIC and RIF without date marking.
-Pans of prepared wontons made in house in the WIF without date marking.
-Lo mein noodles, cut cabbage, rice noodles in RIC without date marking.
-Cut broccoli and diced vegetables without date marking.
CDI - EHS explained that all food that has been prepared [cut, marinated, portioned into containers] must bear date marking in freezer; proper dates were added to all the vegetable and noodles. |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Working containers holding food removed from the original package shall be identified by the common name.
-Spices at cookline in containers that are not labeled with the contents.
*Repeat |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 [A] Outer Openings, Protected (C): Outer openings shall be protected against the entry of pests by tight-fitting windows and doors.
-Back door was not self-closing and propped open to allow insects to enter the kitchen.
CDI - PIC shut the door. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): In use wiping cloths shall be stored in sanitizer at the correct concentration between uses.
-[2] wet wiping cloths stored on cookline; no sanitizer bucket present at this time. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C): After being cleaned and sanitized, equipment and utensils shall be air dried
-Plastic tubs were stacked while still wet. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C): Single service/use itemsmay only be used a single time.
-Plastic spoons were being used as scoops at the cookline for spices and sauces. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
<<< 4-205.10 Food Equipment, Certification and Classification (C): Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by ANSI accredited program.
-[2] Standing reach in freezer/refrigerators are designed to be use for household equipment as stated by manufacturer.
-Can opener in establishment is no longer considered NSF, new can openers have a pull pin.
<<< 4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in good repair.
-Rusted shelving in WIC.
*Repeat |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 [B] Cleaning Agents and Sanitizer, Availability (Pf): Sanitizer shall be available for use during all hours of operation.
-Sanitizer bucket not present on the cookline at beginning of visit.
CDI - PIC prepared and labeled a bucket of sanitizer for the cookline at the proper concentration. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
<<< 4-601.11 [B] [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.
-Used egg crates stored on top of food warmer.
-Heavy accumulation of grease and various residues on the hood system, all cookline shelving, soy sauce cart in rear of kitchen and sauce cart in front of wok station.
-Gaskets and hinges on the reach in coolers and prep tops have a heavy buildup of food and grease.
-Wok range with a heavy accumulation of food and grease build up that is allowing for standing water.
-Grease and food debris heavily accumulated on cooler and prep top handles, lids and interiors.
*Repeat |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
<<< 6-501.12 [A] Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean.
-Grease, oils, fats and various residue throughout the kitchen and surrounding areas. General cleaning needed throughout facility.
-Additional cleaning needed on all floors, walls, and ceiling due to excessive grease and food accumulation.
<<< 6-101.11 Surface Characteristics - Indoor Areas (C): Materials for floors walls and ceilings shall be smooth and easily cleanable.
-Ceiling tiles with non-smooth and absorbent material are used throughout the facility, including food prep, dry goods storage and front service area,
<<< 6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Physical facilities shall be maintained in good repair.
-Tiles throughout the establishment cracked, ceiling tiles in disrepair.
<<< 6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): The premises shall be free of items that are unnecessary to the operation.
-Excessive quantities of cardboard stored indoors throughout the kitchen.
-Unused equipment in dry store; recommended to PIC to remove unnecessary items.
*Repeat |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-501.110 [B] Using Dressing Rooms and Lockers (C): Lockers or suitable facilities shall be used for the storage of employee possessions
-Personal spice containers stored at cookline.
CDI - PIC moved all the personal food to the end of the shelf to one location. |