| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw chicken and raw scallops stored over cut onions and cooked shrimp today in the WIC. raw meats placed on the bottom rack today to correct. Store foods by FCT with all raw animal foods stored below and/or separate from all RTE foods. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingReheat foods to 165F or more. Observed rice being reheated today and it only reached 153- sent to be reheated again. Be sure to use thermometers to ensure proper temps are met when cooking and reheating. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
. 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods hot at 135F or more. Observed fried rice being stored in the crock pot today at <135F. Sent to be reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved rice and cut lettuce being stored at room temp. today- both products had been out <2 hours and were quickly chilled in the WIC to correct. Observed the garlic oil mixture double stacked in the make table making it hold temp. at >45F- sent WIC to quickly chill as well. Do not store these products out of temp.- must maintain 45-41F or less on all TCS foods. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved fried chicken, cooked chicken, a pan of egg rolls, cut lettuce, cream cheese, and cooked shrimp not date marked today. All RTE foods need to be date marked with the date of opening/make date. Date marking sheet is onsite. Dates added to products today by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working ContainersKeep all chemicals labeled. Observed oven and grill cleaner in an unlabeled bottle today. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, ProtectedProvide a door sweep on the back door so that daylight cannot be seen through. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the PremisesStore food at least 6" off of the floor. Observed food on the floor in the WIF. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
. | 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved utensils for scooping food stored in room temp. water today. Store these on a clean dry surface, in the product with the handle extended out of the food, or in 135F or more water. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentObserved egg roll containers chipped, peeling, and rusted today- replace these. New egg roll containers are onsite- use only these. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsClean floors under equipment-old food debris present today.Dust walls, lights, and wires at the customer bar area(above the cash register and hot water keurig). |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-304.11 Mechanical-VentilationClean hood vents- build up today. |