|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed stack of metal dishes on rack above 3 comp sink still sticky to touch.
CDI- Dishes re-w/r/s.
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P.
Observed tongs and spoons at cook line with oil and food debris from yesterday left at flat top overnight. EHS advises PIC on proper frequency of cleaning in-use utensils.
CDI- All cook line utensils w/r/s. (-1.5) |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed RTE chicken, egg rolls, and cooked veggies without date mark. EHS provided education to PIC and head chef about what items require a date mark and confirmed prep date of items.
CDI- Education provided, items date marked. (-3)
Reminder- the following need date marks if prepped and kept onsite more than 24 hours:
1. All cooked meats
2. Cooked eggs and egg rolls
3. Cooked plant food- rice, vegetables
4. Opened containers of milk
5. Opened containers of soft cheeses
6. Shrimp and hoisin sauce
7. Slices lettuce, cabbage, and tomatoes
8. Fresh garlic and oil mixtures
9. Cooked noodles, lo mein
Note: this list is not all inclusive, and is only a starting guide for relevant foods onsite. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed back door cracked open at start of inspection and several fruit flies inside. No contamination observed and regular pest control services verified.
CDI- Door closed. (-0) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths on prep tops and surfaces throughout. EHS discusses with PIC and advises them to create sani-buckets for wiping cloths storage in front and back of kitchen. (-0.5) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed non ANSI approved crockpots left on overnight with food inside. EHS advises PIC this equipment is not graded for continuous use without monitoring. EHS advises PIC to not leave equipment on overnight, or replace with commercial models. (-0.5) |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease/oil residue accumulated on dry storage racks throughout main kitchen. Increase cleaning frequency. (-0.5) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed yellowing of walls and grease build up behind equipment in main kitchen and 3 comp sink corridor. Increase cleaning frequency. (-0) |
|