| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
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 food employee use gloved hands to prep food. Lick sauce off gloved hands and then proceed to food prep with same glove hands without hand washing or glove changing come in between task. Also observed food employee prep raw chicken and then proceed to grabbing a hand full of broccoli out of broccoli box without a hand washing step occurring in between. CDI- In depth education on when to wash hands was given to staff. Along with minimizing cross contamination with proper hand washing procedures Employee washed hands, changed gloves and discarded contaminated product. - 2 points. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee reach into a container of broccoli after prepping raw chicken. It was determined that not all broccoli was going to be cooked or washed immediately. Explained the cross contamination that occurs when touching broccoli and not immediately cooking all of touched broccoli at 165 or broccoli going through an immediate wash step. CDI- Broccoli was rinsed and then cooked to 165 immediately for correction. -1.5 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee place gloved hands in mouth during food prep without a glove change and hand wash procedure. CDI- education was given and hands were washed along with gloves being changed.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being stored over RTE foods inside of reach in 2 door unit in front of make line. CDI- food items were re-arranged as needed. -1.5 points. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several dishes that were stored as cleaned soiled to touch, observed ice machine with minor pink mold buildup. CDI- ice machine was cleaned and soiled dishes were placed in dish pit for cleaning. -1.5 points. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Fried chicken was lacking a time stamp. CDI- Time stamp was placed on chicken during the inspection. 0 points. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed PIC wipe down interior of ice machine with disinfectant wipes. Explained the difference of disinfectant and sanitizer. PIC now knows that disenchant is to be used on equipment that is not food contact surfaces. Only sanitizer of proper concentration is to be used for food contact surfaces. CDI- Ice machine blade was sanitized and wiped properly during the inspection. 0 points. |
|
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 tightly wrapped chicken about to be placed in walk in cooler for cooling. Observed large containers of noodles cooling in walk in cooler. Also observed cut cabbage cooling while being tightly wrapped on top of each other. CDI- adjustments were made and foods were placed in freezer for aggressive cooling methods. -.5 points |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Segregation and Location-Distressed Merchandise - PF Observed 10 or more dented cans stored with cans that will be used for servicing. CDI- PIC labeled cans as distressed products and placed them in designated areas so that they will not be used.
3-307.11 Miscellaneous Sources of Contamination - C Observed raw chicken being stored in an area that was prone impossible contamination near the make line. Also observed several foods that are stored uncovered in freezer prone to ice/frost contamination. Foods were rearranged and covered as needed for proper storage. -1 point. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
4-901.12 Wiping Cloths, Air Drying Location - C/ 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in bleach sanitizer that was not in proper concentration range. Observed several soiled/wet wiping cloths that were stated to be cleaned stored on a rack near the outside door. The position that the cloths were stored with allowed them to be contaminated by rain water and other outside environmental factors. PIC discarded all wet soiled cloths for correction. -.5 points. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed food employee cooking broccoli that has not been washed yet. Broccoli was being prepared out of the box it was delivered in Broccoli is to be washed prior to any prepping. -.5 points. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - C Replace heavily soiled cutting boards with cuts that are no longer easily cleanable. 0 points.
General Comment: Either provide 12 inches of space or Install a splash guard near hand sink adjacent to wok for proper separation and protection of food items in that proximity. |
|
47
|
0.50
|
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. Thorough cleaning is needed in interior equipment throughout. Observed buildup that was caked up along interior cold hold unit. Observed exterior prep surfaces such as cutting boards and grill station soiled. Remove buildup from walk in freezer interior. Good thorough cleaning is needed throughout. -.5 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal food items being stored with service foods. Ensure that personal food items and beverages are stored in separate designated areas. -.5 points |