|
|
| 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(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed raw shrimp, raw chicken, lettuce, and beef not covered in the walk in cooler and bottom reach in of flip top unit. CDI-PIC covered items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken, beef, noodles, and pork egg roll all above 41F in the flip top unit. PIC states they were prepped this morning around 10, but the eggrolls were from the day before. CDI-PIC voluntarily discarded egg rolls and placed the chicken, beef, and noodles, back in walk in cooler uncovered until 41F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed cooked chicken, pork egg rolls, cooked noodles, and soup in the walk in cooler without a date mark. PIC stated they were cooked the day before and usually be gone with in two days. CDI-PIC date marked items |
|
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 vinegar, cooking oil, soy sauce and water in bottles without a label identifying what it is. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.-Observed torn gaskets on both doors in the bottom reach in unit of the flip top. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up and greasy/sticky residue on the storage racks near the entrance holding dry goods. Also Observed cleaning needing to
be done on all equipment (all shelving, exterior of reach-in units, WIC door, etc). |
|