| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bags of dry items in non-closing/non-latching containers. CDI temporary lid placed on items. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli holding out of temperature control at 87F. CDI broccoli was discarded. REPEAT VIOLATION. |
|
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 cabbage, chicken and shrimp above 45F. CDI was cabbage discarded. Large quanities of chicken and shrimp were placed in walk-in cooler to rapidly cool. Reduce quantity of produce removed from temperature control. Only remove products from temperature control if involved in active preparation. REPEAT VIOLATION. |
|
31
|
0.50
|
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 noodles cooling in plastic tub in reach-in cooler. CDI noodles placed in walk-in cooler to rapidly cool. Noodles were 48F at end of inspection. REPEAT VIOLATION. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI one container of shrimp was placed in walk-in cooler, one container placed under cold running water. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. REPEAT VIOLATION. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of beef stored directly on floor in walk-in cooler. REPEAT VIOLATION. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two kitchen employees without hair restraints. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout facility. REPEAT VIOLATION. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on 2 reach-in coolers. Observed rusted shelves in equipment throughout facility. REPEAT VIOLATION.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mixer and pressure cooker labeled for household use only. REPEAT VIOLATION.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cuttingboards deeply scored. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment soiled throughout facility; shelves, handles, lids and gaskets. ENTIRE FACILITY IN NEED OF DEEP CLEANING. REPEAT VIOLATION. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed ventilation system above wok collecting heavy grease residue. REPEAT VIOLATION. |