| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): Food employees shall clean hands after handling soiled equipment. Observed employee handling bowl that was submerged in raw chicken and did not wash hands afterwards. CDI- asked employee to wash hands before continuing food prep and discussed incident with PIC. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination one type is prevented and by protecting food by using coverings. Observed chicken wings in 2 door cooler and shrimp, chicken, beef, and potstickers in FP cooler not covered. Open chicken stored above open pork in walk in freezer. Rice stored unprotected in open bags. CDI- Rice moved to containers with tight fitting lid. Food was covered. Relocated the chicken in walk in freezer. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Time/ temperature control for safety food shall be cooled within 4 hours to 41°F or less if prepared from ingredients at ambient temperature. Observed tub of pork in walk in cooler temping at 44°F. PIC stated that the pork pork was prepared/ marinated the night before and placed in cooler.CDI-PIC voluntarily discarded pork. |
|
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): Ready to eat, TCS foods shall be properly date marked with a day or date not exceed seven days. Observed several pans such as egg rolls, sweet and sour chicken, and General Tso’s chicken in 2 door cooler and containers of gravy base and beef in FP cooler with no date marking. CDI-PIC added dates to pans and containers. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Cooling shall be accomplished by placing food in shallow pans, separating the food into smaller portions, or by using rapid cooling equipment. Observed a tub of pork that was prepped the night before tempting at 44°F. Discussed with PIC the different methods to use to cool food faster. CDI-PIC voluntarily discarded the pork. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name. Observed container of rice and container of baking soda not properly identified. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas (C): Food may not stored under leaking water lines or under lines on which water has condensed. Observed condensation of boxes of shrimp in walk in cooler. CDI- employee placed metal pan on top of boxes to prevent any further condensation to form on boxes. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C): Food employees shall not wear jewelry on their arms and hands except for a plain ring. Observed employee wearing multiple bracelets.
2-402.11 Effectiveness - Hair Restraints (C): Food employees shall wear hair restraints such as hats, hair coverings, or hair nets. Observed employee preparing food without a hair restraint |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C): During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food within containers. Observed multiple scoops with their handles sticking out of the lids of the containers. Discussed with PIC the proper way to store utensils. Utensils will be cleaned and sanitized before using. |
|
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): Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Observed bowls stored above three compartment sink not properly air dried. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
4-101.19 Nonfood-Contact Surfaces (C): Nonfood- contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, non-absorbent, and smooth material. Observed cardboard and vinyl on bottom of prep tables need to be removed.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of good repair. Observed racks in walk in cooler are rusting.
4-202.11 Food-Contact Surfaces - Cleanability (Pf) pork stored in to go thank you bags These bags are not approved to be used for food storage |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood -contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. All storage racks in kitchen and in walk-in cooler needs cleaning. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C): Ceilings shall be constructed and installed so they are smooth and easily cleanable. Restrooms have acoustic tiles that are not easily cleaned.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C): Floor and wall junctures shall be coved to no larger than 1mm. The floor and wall junction at the meat prep sink needs to be coved.
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean. Ceiling tiles in kitchen area needs cleaning. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Areas designated for employees to eat and drink shall be located to prevent contamination. Observed bottles of water above and stored in food prep areas. |