|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed employee move trash can than proceed to open bread bag to start making an order. All employees shall wash hands after each change of use. CDI-EHS stopped employee and told her to wash hands. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked eggs hot holding under the heat lamp beside the steam table at 128F. All hot holding foods shall be maintained at 135F and above. CDI-manager discarded eggs. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment.
Observed shrimp thawing in a bucket in the food prep sink. With running water pooling around food at 72F. When thawing the the running water shall be maintained at 70F or below. CDI-employee put ice into bucket to allow for water pooling around food to be maintained at 65F. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)
Observed a bucket of sanitizer on the bottom of a rolling cart next to the grill with sanitizer concentration of >200 ppm of chlorine. Also observed another sanitizer bucket with wiping clothes stored inside near the dish machine with sanitizer concertation >200ppm. For chlorine sanitizer buckets where wiping clothes are stored the sanitizer concentration shall be maintained at 50ppm. CDI-manager remade sanitizer solution to 50ppm for both sanitizer buckets. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed bowls stored down in the rice in the prep unit adjacent to the reach in freezer. All in use utensils shall contain a handle. All in use utensils shall be stored in food with the handle sticking out to prevent contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Observed the bottom of the walk in cooler with buckling floors. All equipment shall be maintained in good repair. |
|
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 (C)
Clean equipment surfaces where dust/grease/debris has accumulated (fans, wire shelving, around edges of prep top, reach in's,etc). Maintain all non-food contact surfaces clean. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions
Observed dust and soil accumulation along the walls, ceilings, vents throughout the kitchen area. Also observed grease accumulation underneath and behind fryers, grill, and stove. All physical facilities shall be maintained in clean. |
|