| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash. (P) observed employees enter the kitchen and begin handling food without washing hands; observed employees change tasks without washing hands - Employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, after handling soiled equipment or utensils, after engaging in other activities that contaminate the hands. CDI EMPLOYEES WERE PROMPTED TO WASH HANDS AND COMPLIED. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) observed raw foods behind ready to eat foods in the flip top cooler; observed unwashed vegetables over ready to eat pork spare ribs and chicken in the walk in cooler - food shall be protected from cross contamination by separating raw animal foods and fruits and vegetables before they are washed from ready to eat foods. CDI ITEMS WERE REARRANGED TO PREVENT CROSS CONTAMINATION. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) observed cooked steak and cooked broccoli in the flip top above the cooling element measuring greater than 70F after more than 2 hours - Cooked time/temperature control for safety food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI ITEMS WERE DISCARDED. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) only one item of food in the establishment was date marked, it was marked 2/22 - A food shall be discarded if it exceeds the time and temperature combination of no more than 7 days when held at 41F or less or if it is in a container or package that does not bear a date or day. CDI STAFF BEGAN DATING READY TO EAT FOODS AND ITEM FROM 2/22 WAS DISCARDED. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) steak and broccoli did not meet cooling criteria due to being placed in a flip top and not within reach of the cold holding/cooling element - Cooling shall be accomplished in accordance with the time and temperature criteria by using one of the following methods: using rapid cooling equipment. CDI FOODS WERE DISCARDED. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation. observed wiping cloths in a solution measuring less than 10ppm chlorine - Cloths in use for wiping counters and other equipment surfaces shall be held in between uses in a effective chemical sanitizer (chlorine 50ppm - 200ppm). |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. observed rice spatula stored in room temperature water - During pauses in food preparation and dispensing, utensils shall be stored in the food with their handle above the container, on a clean portion of the food prep table, in a container of water if the water is maintained at a temperature of at least 135F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. observed damaged rice cookers (2) needing to be replaced - Equipment shall be maintained in good repair. POINTS HELD AT 0 DUE TO SMALL NUMBER OF ITEMS. |
|
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. gasket cleaning needed throughout; fan guard cleaning needed in the walk in cooler; shelf cleaning needed in the walk in cooler - Nonfood contact surfaces shall be maintained free of an accumulation of dust, dirt, food residue, and debris. |