| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food
prep counters while food was in prep. Observed open employee canned drink stored in kitchen. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee thawing personal food in handsink. CDI- Food removed, sink cleaned and made available for employee handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed tubs of raw chicken stored above raw shrimp and pans of raw chicken thawing above buckets of sauce in walk in cooler CDI- Food properly stored by final cook temperature. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup in soup warmer at 130-132 degrees for approx. 2 hrs. Unit not set on correct hot holding setting. CDI- Soup reheated at wok station to 165 min and temp turned up on soup warmer for proper hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in prep cooler: raw shrimp, raw chicken, raw beef, cut cabbage, raw egg, etc at 50 degrees. Cooler reading 50 degrees. This cooler has a history of not working properly. Have cooler repaired or replaced within 10 days or an Intent to Suspend permit will be issued. All TCS foods said to have been placed in cooler 3 hrs earlier were moved to walk in cooler, cut cabbage placed over 4 hrs ago in cooler was voluntarily disposed of by PIC. Observed large numbers of pans of cooked pork left out during prep 56-89. Minimize time food is left out at room temperature by only taking out amounts of foods that can be prepped in a reasonable amount of time, leaving the rest under temperature control until it can be prepped. CDI- Out of temp foods not being prepped were placed back into walk in cooler. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottles of pipe glue stored right next to bags of sugar. CDI- Glue moved to chemical storage area.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of grill cleaner not labeled. CDI- Bottle labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 fried chicken at 115 being left out at room temperature to cool without use of cooling methods. Once a food reaches 135 degrees during cooling, effective cooling methods must be used to ensure foods cool quickly. CDI- Chicken placed in walk in cooler to properly cool. Observed tubs of noodles cooling sealed tight with plastic. CDI- Foods moved to shallow pans and vented to promote
quick cooling. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Protect food from contamination. Observed food being prepped in 3 compartment sink with dishes being washed in adjacent compartment of the sink, risk of food being contaminated by dirty dishes and detergent chemicals. CDI- Food moved from 3 compartment sink and placed in walk in cooler, 3 compartment sink cleaned and sanitized for dish washing. Food prep should occurr in food prep sink, as facility has 2 prep sinks. If need to use 3 compartment sink for food prep, be sure no dishes are stored at sink while food is in prep. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of dry good tubs and outsides of cooking equipment, underside of wok station etc. need better cleaning of grease build up. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Floors need better cleaning of grease build up under fryer and behind equipment. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Maintain hood system clean to operate properly. Observed a lot of grease build up on hood system. Hood needs cleaning.
GENERAL COMMENT: Call 704-336-5100 Ext 2 for re-inspection |