|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly store all food to prevent contamination. Observed raw shrimp over ready to eat asparagus inside the prep cooler. Also observed sheet pans of raw chicken stored over bags of raw shrimp inside the walk in freezer. Also observed sheet pan of raw chicken stored over pans of egg rolls inside the walk in freezer (re-arranged). |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all foods at proper temperature. Observed several foods out of temperature from storing in a faulty cooler or leaving out in room temperature. Observed the following at temperatures above 45F: garlic, chicken, bamboo shoots, bean sprouts, wonton, etc. Most items were stored out for a maximum of 3 hrs. Advised to ensure all items are properly stored in proper temperature at all times. Items inside the faulty cooler were moved into the walk in cooler, this cooler not to be used until repaired and capable of maintaining proper temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat, potentially hazardous foods (TCS). Facility states that all products are used within 24 hours. Explained that even lettuce, and egg rolls which are thawed and then used should be date labeled properly with a 4 day expiration date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling MethodsUse proper cooling methods, such as uncovering a product while protected from contamination to allow hot air to escape. Observed all foods cooling while covered, including but not limited to: fried rice, cooked chicken, cooked shrimp, etc. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed used cloths stored around the front handsink and on the cook line prep ledges. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed the 2 door stand up cooler measuring at an internal temperature of 60F. This same cooler was noted on the last inspection. Facility should be monitoring the internal temperature to ensure it is properly functioning prior to using. A return visit will be made to ensure repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or SealedWall by back door is buckling and needs repair. |
|