| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed dishes stored as clean with build up on them. CDI-Items moved to 3 comp sink to be wash, rinse, and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P-Observed cut cabbage prepped at 12pm holding at 45F in the bottom reach in. CDI-Moved cabbage to walk in cooler uncovered. Observed pork ribs cooling at room temperature at 108F. CDI- PIC cut ribs in tiny portions and placed them in the walk in cooler. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed shrimp eggroll prepared the day before holding at 42F-43F in the bottom reach in of flip top cooler. CDI- Placed in walk in uncovered to cool |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P-Observed general tsu chicken with a date mark of 12/25 in the bottom reach in of flip top. CDI- PIC DISCARDED THE PRODUCT. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 ribs (108F) cooling at room temperature during the time of inspection. PIC states they been out for 10mins, however did not use proper cooling methods. CDI-Educated and instructed PIC to place ribs on sheet pan in the walk in cooler. |
|
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 several wet cloths stored on the prep table. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed bowls stacked wet above the meat prep sink. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-P-Observed a bowl holding plastic spoons and forks with build up inside. |
|
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 torn gaskets inside the bottom reach in of the flip tops.Replace.
-Observed salt, corn starch, and flour stored in non approved bins. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
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.- Cleaning is needed underneath and above all equipment. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.- Observed alot unnecessary items throughout the kitchen. Removed personal items. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee cell phone stored on top of the flip tops and dry storage shelf. Also observed employee personal food items stored in the walk in cooler co-mingled with the restaurant food on various storage shelves. CDI-PIC moved personal food items. |