|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tapioca pearls being held below 135F at drink station. PIC stated fresh tapioca made every 4-5 hours. Education provided and PIC placed tapioca on TPHC. Going forward, facility placing tapioca on TPHC. REPEAT VIOLATION. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage being held above 41F in dry storage hallway. PIC stated product prepared @11:30am. CDI: PIC moved product to walk-in cooler for rapid cooling. Observed eggs being held above 41F in ice bath on spice cart. PIC stated eggs cracked this morning @11am. CDI: Education provided and PIC placed eggs on TPHC. Going forward, facility using TPHC for eggs- TPHC sheet filled out during inspection. Observed several foods being held above 41F in make table. See temperature chart for details. All cooked TCS products prepared this morning @11am moved to walk-in freezer for rapid cooling. All cooked TCS products from 03/07/21 or older, voluntarily discarded. Ambient air temperature 45F @1:18pm, 48F@1:55pm, and 42F @2:21pm. Repairman arrived during inspection- stated thermostat broken, but able to repair. Unit temperature now reads 37F. REPEAT VIOLATION. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods inside walk-in cooler with incorrect date labels- products labeled as "expired" with no date. PIC stated products fresh from most recent truck delivery. EHS provided education. Going forward, incorrect date labeling may result in food being discarded. CDI: PIC provided education to food staff and food staff relabeled product. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Observed several foods throughout facility- rice, egg rolls, sweet n sour chicken, etc. - held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps.
**Continued non-compliance may result in food being discarded, a Risk Control Plan and possible permit action. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
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 Observed several metal insert pans of noodles, chicken, and cut cabbage cooling in walk-in cooler covered in plastic wrap. EHS provided further education on proper cooling methods. CDI: PIC placed products inside walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of sanitizer towels stored on prep surfaces and next to clean dishes in kitchen. CDI: PIC placed towels in sanitizer buckets. REPEAT VIOLATION. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic insert containers and metal insert pans wet stacked above three compartment sink. |
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