| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
3-201.11 Use food from approved sources only. P Observed Laos Sausages in WIC in vac sealed packages from distributor but PIC could not locate an invoice or proof of origination. CDI- PIC voluntarily disposed of sausages. Be sure to maintain invoices/ proof of approved source. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated, and honestly presented. P Observed a couple packages of house made sticky rice in WIC 8 days old according to date marking that had developed some spots of mold. CDI- Rice disposed of. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) - Separate raw animal foods from ready-to-eat foods - P Observed pan of raw chicken stored above bag of cut cabbage, and raw shell eggs stored above bag of cut carrots in cookline prep cooler. CDI - RTE foods stored above raw animal foods.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment, utensils, single service, and linens. P Observed partially peeled zucchini and a cut half head of cabbage stored directly on racks inside prep cooler. CDI- Items re-washed and properly stored in a clean pan. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14: Observed deep pan of cooked rice at 46 and deep pans of boiled cut chicken at 48 degrees, still cooling after over 6 hours in the walk in cooler. Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: PIC voluntarily discarded of items. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once the time/temperature window has expired, if it is not labeled, or if the label is incorrect. P Date mark required foods are allowed a max 7 day shelf life. Observed 8 and 9 day old curries in prep cooler dated 6/4 and 6/3, made with date mark required cooked coconut milk. Observed fried chicken pieces in WIC dated 6/4 and packages of house made sticky rice dated 6/4 (8 days old). Observed pre-cooked duck in prep cooler thawed 3 days ago, according to PIC, with no date. CDI- All out of date and non date marked foods voluntarily disposed of by PIC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15: Observed deep pan of boiled chicken pieces at 48 degrees and deep covered pan of rice at 46 degrees that had not properly cooled within 6 hrs to 41 or below. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: Educated PIC on proper cooling methods, foods voluntarily disposed of for cooling procedure violation. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12: Observed several squeeze bottles of various sauces with no labels at wok station. Observed improvement to labeling as dry goods were all labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Present PIC was wearing a watch on one arm and a bracelet on the other while food handling. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed some light dust build up on ceiling and under hood, needing cleaning.
6-501.11 Floors, walls and ceilings including attachments such as soap and towel dispensers; light fixtures; and heat / air conditioning vents shall be maintained in good repair. Observed low grout in floor tiles in front of prep cooler near wok station, with food building up, needing re-grouting to make floor easy to clean. |