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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above prep table on shelf. CDI- Drinks removed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap and towels had run out at kitchen handsink. CDI- Towels and soap provided. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked chicken in walk in cooler and raw chicken stored above lettuce in walk in. CDI- Foods arranged by final cook temperature.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above butter and unwashed mushrooms stored above prepped cabbage and onions. CDI- Foods arranged with unwashed produce stored separate from RTE foods. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans stored as clean with some grease residue on edges. CDI- Dirty pans moved to dish sink for re-washing. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding several TCS foods above 41 including: lo mein at 60, cooked beef at 60, chopped ribs at 58, crab sticks at 50, and pot stickers at 52 degrees. Air temp inside cooler reading 49. Appears cooler was freezing up. Cooked beef which had been in cooler more than 4 hrs was voluntarily disposed of, all other TCS foods that had been placed in cooler less than 4 hrs ago were moved to walk in cooler. Have cooler serviced as needed. Due to mulitple problems and repairs with this cooler, if cooler not repaired in 10 days an ITS will be issued. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods being held without temperature control, wings and egg rolls, not time labeled per TPHC procdedure. CDI- Items time labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several tubs of food actively cooling in deep amounts, stacked on top of each other, and/ or tightly wrapped, several tubs of foods cooling at room temp with no temperature control, and some foods attempting to be cooled in the prep cooler make table. CDI- All actively cooling foods separated into shallow vented pans to speed cooling, foods cooling in make table moved to walk in cooler to properly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed plastic food tub holding rice with several cracks. CDI- Cracked tub disposed of. |
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