|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - No eating in the kitchen. Observed employees eating and drinking in the kitchen while food is being prepared. Employees had plates of food and open drinks on food prep surfaces. All food was removed and drinks were covered and properly stored. repeat |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Handwashing Signage - Hand wash signs provided for 3 sinks. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Observed pans being washed in the 3 comp sink without being sanitized in the 3rd compartment. Instructed PIC to use the dish machine for sanitizing and pans were rewahed in the dish machine. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding of food must be 135F or greater - Observed hotel pans of unbreaded chicken 132Fand sweet and sour chicken 128F on the prep table with plastic wrap over part of the pan. The chicken was cooked within the hour and facility put the pans in the bottom of the prep cooler. Also advised them not to leave the General's chicken out if not kept hot or put in the cooler to cool down. Facility may use TPHC (time as a public health control) if they wish not to keep the food under temperature control. If using TPHC any food left after 4 hour must be discarded. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed no date marking. Items such as on cooked chicken held more than 24hours, cooked rice, egg rolls and cut lettuce need to be marked with the date they were cooked or prepared. Instruction and handout provided during inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.12 Food Storage, Prohibited Areas - Observed a 5 gallon bucket of soy sauce on the kitchen floor, a pitcher of soy sauce under the wait station hand sink and pitchers of water stored in the splash zone of the wait station hand sink. All items relocated. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - Observed employees plating rice and spring rolls wearing rings, bracelets and a wrist watch. Only a plain band may be worn, such as a wedding ring, when cooking, plating and prepping food. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - Observed several cracked bus tubs used to store broccoli and chicken. |
|