| 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 Observed food employee changing gloves between handling raw chicken and handling RTE food without handwashing. CDI - Gloves removed and hands washed before putting on next pair of gloves. -2- |
| 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 bare hands used to mix egg roll filling at beginning of inspection. CDI - Egg rolls all wrapped within one hour and cooked immediately. At the one hour mark, remaining filling was voluntarily discarded. -1.5- |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.14 Post a handwash sign at each handsink. Observed drink station handsinks without handwashing signs. CDI - Signs posted during inspection. -0- |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed same prep table used to prep raw chicken and egg roll filling today. CDI - PIC cleaned and sanitized area where chicken preparation took place and cooked egg rolls over 165F. -1.5- |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
Yes |
No |
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lo mein cooled overnight at 44F in walk in cooler from previous day. CDI - PIC voluntarily discarded. -1.5- |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
No |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemicals behind register. CDI - PIC labeled these during inspection. -1- |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
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 lo mein cooled overnight with tight lids in stacked bus tubs at 43-44F. CDI - PIC voluntarily discarded. Today's lo mein was vented after being placed in an ice bath to cool prior to placing in walk in cooler. -1- REPEAT |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
No |
No |
3-501.13 Use approved thawing methods. Observed shrimp and crab thawing under cold running water at 78F. CDI - PIC placed these in walk in to cool and reminded staff that in the hotter months, thawing should take place either under refrigeration overnight or while cooking. -.5- |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
No |
No |
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 no labels on squeeze bottles in drink stations. -0- |
| 42 |
1 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf. REPEAT -1- |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed condiment packets stored in container with debris buildup in the bottom. -0- |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door and rusting shelving in dry storage area. -1- REPEAT |
| 46 |
0.50 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating debris inside rinsing and sanitizing solution at beginning of inspection while warewashing taking place. -.5- |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on cooling fan blade and cover in kitchen. -0- |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark buildup on wall in dry storage area. -0- |