| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and turn off faucet with bare hands. CDI by instruction and employee rewashed hands.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee move to put on gloves to prepare food with out washing hands first. CDI- employee washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat pot of soup and sauces in walk in cooler. Verification required to ensure walk in cooler is properly rearranged. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked chicken wings in top of prep unit near line. PIC stated that they may have not reached 165F when first cooked since they cook again upon customer order. CDI- discussed non-continuous cooking with PIC. PIC agreed to fully cook chicken wings to 165F on the first time in fryer. |
|
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 container of cooked mushrooms 122F on prep table upon arrival and 109F after 1 hour. Mushrooms were still within the 2 hour window according to PIC. CDI- by placing in smaller containers and in walk in freezer to rapidly cool. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli on cart near cooked line 62F. CDI- placed in refrigeration. Observed tofu in small one door cooler 46F. Item in cooler less than 4 hours. CDI-relocated to alternate properly functioning cooler. Observed cooked boba in crock pot, 73F. CDI-discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system in place at all in facility. Observed open containers of tofu, vegan ham, milk, cooked broccoli, cooked tuna, cooked chicken wings etc. without date labels. Verification required to ensure date marking system is implemented. |
|
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 Observed TPHC being used for rice. Time was written on white erase board however written procedures did not include rice (had beef and chicken listed only). CDI- Rice was added to written procedures. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle over 200ppm. CDI- sanitizer diluted to less than 200ppm. Observed clorox wipes and clorox disinfecting spray being used on food contact surfaces in kitchen. CDI- by instruction.
7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Containers used to store sanitizer shall not have been used for any other chemical. Observed spray bottle of sanitizer made in a container that previously stored glass cleaner. |
|
31
|
0
|
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 cooked mushrooms cooling at room temperature on counter. CDI- proper methods discussed with PIC and mushrooms placed in walk in freezer to rapidly cool. |
|
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 many squeeze bottles of various sauces without labels. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry goods stored on floor in storage room. |
|
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 dirty towels stored on cutting boards and tables in kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed seaweed salad containers being washed and reused to store other food items. These are a one time use only container. |
|
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. Observed general cleaning needed of non-food contact surfaces throughout. Obesrved residue on most surfaces throughout kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed of floors, walls, ceilings, vents etc. throughout. |