| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
Repeat:
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered drink stored on prep surface in kitchen. Observed employee Monster energy drink stored inside prep cooler with customer food. CDI: drinks relocated. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
No |
Repeat:
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee pick up spring roll with bare hands and put on plate. CDI: spring rolls discarded; tongs used. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored inside back handsink in the kitchen and at sushi bar area. CDI: dishes removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Bleach sanitizer found < 50ppm at 3-comp sink and spray bottle. CDI: sanitizer was corrected to 100ppm. Points not escalated due to nature of violation. |
|
31
|
0.50
|
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 multiple food items including wontons, General Tso chicken, noodles, and rice cooling in large batches inside walk-in covered with plastic. CDI: education provided on proper cooling methods; items separated into smaller portion sizes and placed on sheet trays to rapid cool. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrots stored on floor of walk-in cooler and chicken bones stored on floor of walk-in cooler. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths stored on prep surfaces throughout kitchen. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 single service bowls stored inside sugar, corn meal, and rice. Use scoops with handles for dispensing. Observed utensils stored in 73F water. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats stored on top of dry good and single service items in kitchen. |