| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed two containers of open employee soup on the table directly next to prep taking place- soup moved to the bottom shelf to correct- needs lid.
Do not eat on the line.
Observed a lidded drink stored on the prep table as well- moved to bottom shelf.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed a sponge stored on the back handsink and the sanitizer stored in the front handsink today- both moved to correct
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed chicken stored on the counter today near the fryer and chicken on the cooling rack(outside of the cooler) at <135F. Both reheated to correct(see chart).
This chicken must be actively held hot at 135F or more, or put into the cooling process with active cooling.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed rehydrated black beans stored on the rolling cart today at room temperature- discarded to correct.
Once beans are rehydrated, they must be refrigerated; date marked as well if they are not used with 24 hours of rehydration.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken and eggrolls cooling at room temperature today. Chicken was in a shallow portion, so it was transferred directly to the walk in freezer to correct, where it fell to 80 during the inspection. The eggrolls were divided on flat sheet pans to correct, so they were just 1 thick and then placed in the walk in freezer to continue cooling.
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 |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed a container with no handle stored in the dry rice today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed build up on the air dry racks for the dishes today.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
44
|
0.50
|
Gloves used properly |
No |
No
|
No |
Observed an employee reusing gloves today- gloves discarded to correct.
3-304.15 (B)-(D) Gloves, Use Limitations - C- Only use gloves for purpose and discard them when the task changes or an interuption in the process has occured. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the sides of cooking equipment and walk in racks today.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed build up on the floors near walls and legs of equipment. Observed a major build up below the cooking equipment.
6-502.12 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. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed a broken light sleeve that was missing endcaps on the front hot display area.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |