| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Towels missing at the hand sinks. Towels stocked. Hand washing sinks are to be stocked with drying provision. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) raw animal foods need to be separated from ready-to-eat food items. Noted raw beef and chicken stored above sauces, noodles and vegetables. Noted raw chicken stored above ready to eat food items in the walk in cooler. All removed and stacked where no cross contamination would occur. CDI all raw food items were moved to an appropriate location to achieve proper storage. Stack correctly to prevent cross contamination. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Dates missing on seseme chicken, eggrolls, pork, shrimp and noodles in the walk in cooler. Dates corrected and added per manager. refrigerated, READY-TOEAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and
held in a FOOD ESTABLISHMENT for more than 24 hours shall be
clearly marked to indicate the date or day by which the FOOD shall
be consumed on the PREMISES, sold, or discarded when held at a
temperature of 5C (41F) or less for a maximum of 7 days. The
day of preparation shall be counted as Day 1. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Label the sanitizer bucket where the common name is on the container being used. Common name added. Common name is to be on the container. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food items need to be stored at least 6 inches or more off of the floor. Noted employee found mixing large container of breading batter while container resting on the floor. Container removed off the floor and emptied into a clean container and utensil container placed in ware wash to be washed, rinsed and sanitized. Store where no contamination will occur. CDI |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Multiple utensils found stored on racks and shelf lines in need of cleaning. Utensils are to be stored in a clean location. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single service articles found stored on surfaces in need of cleaning. Single service articles found on dirty shelf lines, racks and equipment surfaces. Store in a clean location. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Replace rusty racks, shelf lines and torn gaskets . Replace worn cutting boards and blown lights under the hood and throughout. Equipment is to be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
Clean the 3 comp sink vats, walls and lines. Build-up observed. Ware wash equipment is to be clean. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
4-602.13 Nonfood Contact Surfaces (C)
Clean the hood vent sytem, walls and vents. Clean the cook line equipment , fryers, griddle and lower lines along the griddle. Clean the top roof surface of the box cooker, reachins and surfaces of equipment with accumulation. Clean the condiment cooler lid ledge line and the interior compartments under the unit. Clean the walk incooler racks, liners, walls and ceiling portions. Clean the sinks vats, nozzles and surfaces observed in need of cleaning. Observed debris build-up on nonfood-contact surfaces throughout facility - notably on sides of equipment and storage shelving above the 3 compartment sink. Nonfood-contact surfaces shall be clean - and cleaned at a frequency that prevents excessive build up. Operator notified. Advised additional cleaning measures. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean the floors throughout under equipment, storage areas, cook lines, sink lines and along wall edges. Clean the frp panel surfaces and along the ceilng wall edges. Clean along the doors and wall surfaces throughout. Repair worn walls and frp. Paint where needed. Floors, walls and ceilings are to be clean and in good repair. Observed debris build-up on floors in facility. Floors, walls, and ceilings shall be kept clean. Advised additional cleaning and repair of wall, floor and ceiling surfaces. Repalec peeling ceiling tile.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C) |