| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
1.50
|
Proper use of reporting, restriction and exclusion |
Yes |
No
|
No |
2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P. Observed 2 food employees cutting large batches of broccoli without gloves; 1 employee was found to have an uncovered wound on his hand. CDI. PIC instructed employee 3x to wash hands, cover open wound with bandage and wear gloves while preparing food and to repeat this process at each change in task. PIC voluntarily discarded broccoli. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
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 2 food employees cutting large batch of broccoli with bare hands. CDI. PIC instructed food employees to wash hands and wear gloves while cutting broccoli. PIC voluntarily discarded the broccoli. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed several packages of raw chicken stored above shrimp inside WIC. Observed raw egg over Rte sauce in the low boy. CDI. PIC re-arranged order of shrimp over raw chicken and sauce above raw eggs.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed boxes of pepper stored over RTE foods. CDI. PIC re-arranged boxes of pepper under RTE foods.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed cut broccoli being placed into the same unwashed cardboard box it wash shipped in. CDI- PIC had employees wash broccoli and place into a clean plastic bus tub.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several foods in the walk in cooler uncovered and below 41F. Observed chips uncovered and not in use near the cook line. |
|
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 vegetable cutting utensil and metal pans with old food residue and stored clean according to pic. Observed old food debris on meat grinder. Observed knives stored in between soiled equipment. CDI. PIC took utensils and equipment to be re-washed in 3-comp sink. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of bamboo shoot, baby corn & cut cabbage above 41 F inside flip top unit; observed chili pepper sauce and cooked noodles above 41 F inside low boy reach-in; all items were stored in these units over night and not cooled before placed into prep unit according to PIC. CDI. PIC voluntarily discarded. See temp chart for items above 41F. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed frozen wontons (made in house), opened package of tofu, chili pepper sauce (made in house), garlic in oil, cooked beans, cooked shrimp and pork without date marking. CDI. PIC voluntarily discarded these items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a bucket of unlabeled sanitizer. CDI. PIC provided a label for sanitizing solution.
7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed first aid kit near active food prep and clean utensils. CDI- PIC moved items. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed containers of bamboo shoot, baby corn, noodles (covered large container) & cabbage above 41 F; items were left inside flip top/prep unit from the night before. CDI. PIC voluntarily discarded. PIC was educated on how to ensure proper cooling occurs. |
|
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 all squeeze bottles, shakers, and secondary containers in use without proper labeling. |
|
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 several flying ants in lobby.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead pests in plastic near front counter. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - C. Observed several cases of vegetable oil stored inside the women’s restroom. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed in use wiping cloth sanitary bucket with cloths inside stored on the floor. |
|
41
|
0
|
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 utensil handles stored in dry goods and in use utensil stored in between soiled equipment. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box with chicken cutting blades stored on the freezer floor. |
|
47
|
0
|
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 cooking equipment and cold holding equipment with grease and food debris build up. Observed hood system in need of cleaning due to grease build up. Clean as often as needed to prevent and reduce the build up. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C. Observed uncovered trash receptacle inside women’s restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors left opened. |
|
53
|
0
|
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 floor and walls in need of cleaning behind equipment due to food debris and grease residue build up. |