| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef stored above cooked chicken, and observed raw shrimp stored above cooked shrimp. CDI-The tall reach in cooler was rearranged to the allow for the raw product to be stored below cooked product. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE PROPER STORAGE ORDER IS FOLLOWED. REPEAT. |
|
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 buildup on the cutting boards stored on the clean equipment rack. CDI-The items were placed into the 3-compartment sink for proper cleaning and sanitizing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cabbages, cooked broccoli, egg rolls and chicken sitting out of the counter upon entrance to the kitchen. CDI-The items were placed into the reach in cooler. Product either needs to be kept at 45F or below or at 135F or above. Do not store product at room temperature. |
|
21
|
0
|
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 missing date labels to the noodles, shrimp and chicken. CDI-The items were properly dated. |
|
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 cooked rice cooling out at room temperature. The product was at 103F. CDI-The rice was placed into the reach in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed two wet wiping cloths on the counters. CDI-The cloths were removed. Keep wet wiping cloths in sanitizer bucket or keep dry. |
|
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 cleaning needed to the curtain and wire at the dry storage area, the lids to the flour and sugar bins at the dry storages area, the shelves in the dry storage area, and the paper towel dispenser. Thorough cleaning is needed. REPEAT. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leak at the faucet of the 3-compartment sink. Have repaired. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 cleaning needed to the floors and walls of the facility. Before painting the walls, clean the walls properly. Have cleaned. REPEAT. |