| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
No |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed twist top employee beverage stored over prep refrigerator. CDI by instruction. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
2-301.12 Cleaning Procedure - P - Observed employees turn faucet off with their bare hands. Repeat.
2-301.14 When to Wash - P - Observed employee touch soiled cloth with their bare hands and not wash their hands. CDI by instruction. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee touch chicken with their bare hands. CDI by instruction. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.12 Hand Drying Provision - PF - Ensure that disposable towels are available at each hand washing sink or another means to wash hands. Observed restroom out of disposable towels. CDI, towels provided during inspection. |
| 9 |
0 |
Food obtained from approved source |
No |
No |
Yes |
No |
Yes |
3-201.11 Use food from approved sources only. -P- Observed operator provided invoice from Sealand of "belt fish" but product was not listed as belt fish on label inside walk in freezer but as "ribbonfish". Verification return for information of fish from supplier to ensure that food is from an approved source. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw meat stored over sauce in walk in unit. Observed raw egg and raw shrimp stored over vegetable and rte food in flip top prep unit. Repeat. CDI, foods relocated for proper storage. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed some pans, container and can opener stored as clean but soiled with food debris. CDI, items relocated for cleaning. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
Yes |
No |
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 3containers of egg rolls prepared at 10am from day before not date marked according to PIC. cdi, egg rolls voluntarily discarded by operator. |
| 31 |
0 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
No |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in containers in kitchen at room temperature cooling.CDI, chicken relocated to walk in unit to rapidly cool and lid partially removed from containers to facilitate heat transfer. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held on counter surface and a wet cloth used to stabilize cutting board. |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood ventilation system accumulating grease residue and in need of cleaning. |