| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS began inspection right after facility opened, sanitizer bottles in facility were observed to have no concentration of chlorine sanitizer as they had been prepared the following morning. Bottles were re-filled with proper level of chlorine residual by PIC during inspection. Sanitizer must be at correct concentration before food service begins. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 Observed cooked cabbage left in a cooler overnight to cool in a deep, tightly packed bus tub. Interior temperature of the cabbage was observed to be 51-53F and was discarded voluntarily by the PIC. Utilize proper cooling methods to cool properly, as enumerated under violation 31 of this inspection sheet. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cabbage that had been left to cool overnight in a tightly packed bus tub, that had also been covered. Interior temperature was observed to be between 51-53F and was voluntarily discarded. A proper cooling method recommended by the EHS would be to thinly spread the product on a sheet pan, increasing the surface area of the food product that is exposed to the cold air of the cooler. Alternatively methods such as ice baths and utilizing the walk in freezer to cool items are also available. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed crab stick food items left to thaw under no temperature controls in the kitchen area. Item was left on a prep table. PIC utilized active thawing method of running cold water over the product after EHS intervention. EHS also recommended that the facility thaw the item overnight in a cooler unit. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box containing ready to eat pork meat placed on the floor of the walk in cooler. Item was moved to a nearby soda rack to meet the 6 inches off of the floor requirement. EHS also observed soy sauce packets stored in boxes on the floor of the prep area. Items must be moved 6 inches off of the floor as they are a food product. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one dry goods scoop handle contacting the food product that it was stored in. Item was re-spiked into the product such that the handle was not contacting the food product by PIC. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal containers in the dish area. Items were pyramid stacked during inspection to dry properly. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored within the splash zone of the rear handsink. Plastic sleeve of the cups was intact and present, items were moved to a different location by PIC. |
|
47
|
0
|
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. Observed slight grease and food residue collecting on equipment in the facility. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 floors with spilled food items from prep present, observed heavy dust/debris accumulation on air vent covers in the kitchen area. |