| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash- P -
At the start of the inspection, observed an employee take a drink of her beverage, scoop rice, and then proceed to handle egg rolls for a customer without washing her hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands.
CDI, discussed when food employees shall wash their hands. Had the employee wash hands |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity-(PF)
Found one can severely dented stored with cans in good conditions. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
CDI, the dented can was immediately dicarded |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Observed a spray pump of grease cleaner unlabeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material.
CDI, PIC labeled the chemical |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- Pf - REPEAT
Multiple containers of cut cabbage and vegetables cooling from yesterday were observed holding at 46F. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat.
CDI, discussed using smaller portions to rapidly cool the mixed veggies. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)
Observed an employee handling food while wearing a watch. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-Cleanability-
Several food containers that were in use were cracked and/ or damaged. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection.
CDI, PIC discarded all damaged containers. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Major improvement with cleaning. Cleaning still needed on the racks throughout the facility; in particular, the racks in the walk-in cooler and dish pit area. The vent covering still required detail cleaning underneath the hood in the back prep area. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
Yes |
5-202.13 Backflow Prevention, Air Gap (P) REPEAT
Thank you for readjusting the air gap to the ice machine. An air gap is needed underneath the recently installed meat prep sink. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or NONFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch. EHS was able to adjust one drain however, the second pipes needs need to be adjusted.
EHS will return in 72 hours to verify repairs.
Points maintained at half due to a new item added |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Multiple opening observed in the wall underneath the recently installed meat prep sink. Finish recaulking the corner of the vegetable prep sink to the wall. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Removed the fryer that's no longer in use from the kitchen. The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
A used mask was observed hanging from the storage rack in the prep area. Also noted, a caulk tool and a drill charging bed found hanging on the rack above the back prep area. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |