| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C (Not observed, but based on conversation) Large blue rolling ice bin must be washed, rinsed, and sanitized inside facility - was advised that unit was being cleaned outside - Do not dump wash or rinse water on ground or in storm drain - CDI by instruction |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Quickly cool cooked foods that are prepared from room temperature ingredients - Food must be to 45F within 4 hours - observed shrimp sauce made yesterday at 48F in large container - CDI by discarding sauce
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F - observed cooked carrots in prep cooler at 49F and in larger container stacked and with lids at 68F in walk-in - must cool in shallow pans, vented to cool and not stacked as noted above from 135F to 45F and below w/i 6 hours - do not place in holding refrigerators until items are 45F or below - CDI by venting to finish cooling |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed soft cheese in Hoshizaki refrigerator at 58F and caviar paste at 60F - CDI by disposal of food - Hoshizaki cooler not NSF or ANSI and not operating properly - no TCS foods to be held here. Need to replace or remove not later than 7/3/17 |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
Yes |
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 large container of shrimp sauce in walk-in made more than 24 hours ago with no label - Item was out of compliance for temperature and was discarded - CDI |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 2 pans of covered carrots stacked in walk-in at 68F - still within time frame, unstacked pans and removed lids to finish cooling - CDI |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees wearing watches, one w/rubber bracelets - CDI by removing items |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Hoshizaki display cooler to be non-NSF/ANSI - also not holding proper temperature - must be replaced
4-501.11 Maintain equipment in good repair. Observed metal shelving in walk-in cooler to have been spray painted, which is not allowed - replace or have professionally acid-bathed and re-coated with proper washable finish |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 2 dumpsters open with trash spilling out - suggest speaking with dumpster company to see if they will agree to allow you to lock dumpsters and supply them with a key. Also see if landlord will allow dumpsters to be moved to a more visible location closer to restaurant. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing end caps on bulb close to grill.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty vents throughout kitchen, dining room and bathroom. |