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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on dish rack above clean dishes. CDI- Drink removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above raw vegetables in prep cooler. CDI- Food re-arranged with raw meats stored below vegetables.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several incidences of unwashed produce stored above cut and washed produce in walk in cooler. (repeat) CDI- Foods re-arranged to store unwashed produce along with other unwashed produce and RTE vegetables stored on separate shelf. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding a few items above 41 degrees, most items observed at 43-44 degrees in prep cooler. As rule changed 1/1/19 and items were 45 degrees or less no points deducted for this inspection. Ensure all cold holding equipment is capable of holding at 41 or less. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facilty not time marking cooked chicken per TPHC procedure, observed chicken held approx. 4 hrs. CDI- Reviewed proper TPHC procedure, chicken voluntarily disposed of. (repeat) |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser and bleach stored on prep shelf next to pot of cooking oil. CDI- Chemicals re-located to chemical storage area. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility using a specialized process to ferment a tub of rice and use fermented rice wine in facility made brown sauce. Fermented rice was observed at 48 degrees over 6 hrs in walk in cooler due to fermentation process. CDI- Facility educated on requirement to obtain a variance for this specialized process. PIC voluntarily denatured rice with bleach, disposed of fermented rice, and all brown sauce with non approved rice wine. PIC said they will discontinue this process. Will follow up within 10 days that facility changes procedure to an approved procedure or seeks variance approval from the state. |
|
35
|
0
|
Food properly labeled: original container |
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 working pans of msg, salt, sugar, etc. at wok station not being labeled. |
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