| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
**2-301.14 Wash hands before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. -P Observed an employee begin handling dishes and opening equipment prior to washing hands. CDI: Employee washed hands. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
**3-202.15 Food packaging must be in good condition, intact and protect the food inside. Observed 2 dented cans. CDI: Cans were separated to be discarded. Pf |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
**3-304.11(B) Food shall be stored in single-use articles that meet the requirements listed under 4-102.11. Materials used to make single-service and single-use articles may not allow for the migration of deleterious substances, impart colors, odors, or tastes to food, and shall be safe and clean. Eggrolls found stored in a cardboard box with direct contact to the box. CDI: Eggrolls were removed from box. *Improvement noted throughout.* |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Almost all dishes found with sticky residue, food residue or sticker residue. CDI: All clean dishes removed and placed in the sink to be rewashed. -Pf. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
**3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Garlic in oil and a heat treated orange sauce found stored above the food in a flip top unit, causing the food to not be cold. CDI: Garlic was voluntarily discarded by PIC and orange sauce was moved to the bottom of the cooler. -P |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
**3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The day of preparation shall count as Day 1 and shall not exceed a Prep + 6 day hold time. Several ready to eat TCS items found without a datemark in reach in cooler, prep cooler and walk in cooler. CDI: PIC labeled food with known date of prep. -Pf |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Several containers of indistinguishable white powers found without labels. Items were labeled. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Air gaps found around back door. Repair door to remove air gaps.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead and two live roaches during the inspection. Increase pest control measures. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several containers of food found stored in other containers of food with direct contact of food in the other containers. Protect food from contamination. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop stored in the potato starch did not have a handle. Flour scoop found with handle in the food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused. Single use spoons found stored in food or with food to be reused. Utilize multi-use items. |
|
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. Significant cleaning needed to inside of coolers, gaskets, shelving and outsides of equipment. Increase cleaning frequency |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
**5-205.15 Maintain a plumbing system in good repair. Small leak at three compartment sink. PIC notified EHS of leak at the beginning of inspection and stated they are working to repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
**6-501.11 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. Observed a few holes in the walls throughout the kitchen. Some damaged floor tiles observed. Repair items.
**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. Significant cleaning needed to floor and walls especially behind and under equipment. Increase cleaning. |