|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
observed employee beverages stored on work surfaces. CDI by discard.
2-401.11 Eating, Drinking, or Using Tobacco - C observed employees eating in kitchen. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P
observed chicken wings and fried chicken chunks stored on prep table > 45F. CDI by moving food items to walk-in cooler.
observed food items < 45F prior to departure. observed garlic and oil mixture stored in prep cooler > 45F. CDI discarded.
*In addition to TPHC after cooking chicken wings and chunks, PIC will use TPHC for same items that have been previously cooled.
this must be added to TPHC procedures. |
|
37
|
1
|
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 multiple containers of soy sauce stored on the floor in walk-in cooler and at 3 comp sink. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored in bucket testing 0ppm chlorine. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 scoop handles stored in dry food. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair.
observed cracked/peeling plastic containers. discarded by PIC.
4-501.11 Maintain equipment in good repair. observed damaged prep and 3 compartment sink (folded corners). Sinks do not meet ANSI standards and need to be replaced. REPEAT VIOLATION |
|
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 food residue build-up on storage racks. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.18 Maintain handwashing sinks, toilets and urinals clean.
toilets and handsinks need cleaning. |
|