| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pans and brushes stored in handsink beside 3 compartment sink. CDI items removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at handsink beside 3 compartment sink. CDI soap added.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink beside 3 compartment sink. CDI papertowels added. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat sauces. CDI chicken relocated.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli stored in shipping cardboard box. CDI broccoli rewashed and placed in approved container. |
|
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 reach-in cooler holding food at 54-62F. Observed shrimp thawing improperly at 72F. Observed homemade sauces holding out of temperature control. See temperature chart for temperature observations. CDI items voluntarily discarded. REPEAT VIOLATION. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 ready-to-eat chicken, noodles, egg rolls, homemade sauces, dumplings and dumpling sauce containers not date marked. CDI items labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken cooling at room temperature at 76F. CDI chicken was placed on sheet pans to rapidly cool in walk-in cooler. Cooling times met at end of inspection. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing under running water; internal temperature of shrimp 76F. Observed imitation crab thawing on prep table at room temperature. See temperature chart for temperature observations. Crab placed in walk-in to rapidly cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers throughout facility not labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep tables throughout facility. |
|
45
|
1
|
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 gasket on prep reach-in cooler. Observed rusted shelves in reach-in and walk-in cooler. |
|
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 nonfood contact surfaces food and grease debris. |