| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Went over procedures with PIC and gave an example of a plan for her to review. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
Employee drink observed in reach in top shelf over food items. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
No |
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employee handling raw meat items then preparing to-go container without proper handwashing. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CLearly separate raw items with vegetables in walk-in to prevent possibility of cross contamination
CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Equipment used for meat grinding was observed with residual food debris. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Food items at bottom of reach-in initially observed above 41 degrees. PIC moved to walk-in to cool back down. Reach-in appeared to be working properly. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Rice cooker utensils, if stored in water, must be changed out every 4 hours minimum. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11(A), (B) and (D); Core; Observed several wet, stacked bowls and containers. Allow utensils to completely air dry before stacking. Limited on space.
Utensils at ware wash were stored in unclean container. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Storage of utensils, even if still in box, must be above floor with at least 6-inches of clearance for cleaning |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.(Freezer in back in not ANSI approved or equivalent)
4-501.11; Core; Equipment shall be maintained in good repair. Replace torn gaskets on, 3-door freezer, prep unit, and small 2-door refrigerator.
A new scooping utensil needs to be used at prep cooler for raw food portioning.
New containers are needed for food storage - starch, flour |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12; Core; Physical facilities shall be cleaned as often as necessary. Clean floors, walls, ceiling tiles and ceiling vents.
Grease trap area needs thorough cleaning from past build-up |