| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee donning gloves without washing hands. CDI Food employee stopped and directed to wash hands.
Observed food employee taking off jewelry and placing hair restraint on then don gloves. CDI Food employee stopped and directed to wash hands.
Observed food employee going from dirty to clean at ware washing without washing hands. CDI PIC corrected food employee and directed to wash hands. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken submerged/thawing on meat prep sink while shrimp was inside of basin being thawed under running water. CDI Raw chicken was moved and shrimp was cooked above 165 degrees.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat product (tomatoes, zucchini unwashed over cut produce and ready to eat lettuce). CDI PIC relocated unwashed during inspection below ready to eat.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves going into walk in cooler come back out with container of noodle (used glove hands to scoop noodles) and food employee was cooking raw product on line. CDI Food employee stopped and directed to wash hands and noodles discarded. Observed food employees touching raw product and then using same gloves to touch ready to eat cherries for garnishment. CDI Food employee stopped and directed to remove gloves and wash hands. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave soiled from previous night. CDI PIC will have it cleaned today.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils stored as clean with food debris on it. CDI Items returned to ware washing.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed container of sushi rice dirty from previous day. CDI Rice container taken to ware washing. |
| 16 |
1.50 |
Proper cooking time and temperatures |
No |
No |
Yes |
No |
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken and broccoli coming off at 148-150 degrees. CDI Product was refried; food employee unable to reach cook temperature due to sauce consistency without it burning; product was discarded and recooked to above 165 degrees. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice hot holding on counter at 118 degrees. CDI PIC reheated to above 165 degrees and will keep on stove. REPEAT |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw pooled eggs cold holding on line above 45 degrees, observed raw shell eggs on hibachi station cold holding above 45 degrees, observed salads cold holding on line above 45 degrees. CDI Raw pooled discarded, raw shell eggs placed in wic for rapid cool down and salads placed in reach in unit for rapid cool down. REPEAT |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
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. -Pf Observed two containers of chicken, noodles, rice, and container of soup (riu) not date marked. CDI PIC was allowed to back date; insisted items were prepared yesterday. IF seen in next inspection, full points will be deducted. |
| 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 salad cooling tightly covered and stacked in layers (portioned up). CDI PIC uncovered and unstacked product to allow cool down. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils not labeled on cart in front of grill. Make sure to label all working containers. REPEAT. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
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. Observed items on the floor at time of inspection and underneath racks in walk in freezer. Make sure to keep at least 6 inches off the floor. REPEAT |
| 38 |
0 |
Personal cleanliness |
No |
No |
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.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed food employees performing food preparation not wearing hair restraints. Make sure to have employees wear appropriate hair restraints when doing food preparation and food dispensing.
Observed food employees preparing food wearing bracelets, watches and rings. Make sure to have food employees remove jewelry when perfoming food preparation. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed significantly rusting shelves in walk in cooler. Make sure to keep in good repair. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including drainboards, basins, spray arms etc shall be cleaned as often as accumulation occurs, every 24 hours or prior to use. Observed clogged spray nozzles on spray arm. MAke sure to keep clean and unclogged. |
| 54 |
1 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
Yes |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions comingling with food ingredients, single service and equipment. Observed employee coats and aprons being stored over dry storage. Observed employee food comingling with food establishment; above. Make sure to have a designated area to ensure employee belongings do not cause a contamination. REPEAT. |