| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
GENERAL COMMENTObserved PIC to not have ServSafe. PIC must demonstrate food safety knowledge by passing an ANSI-accredited program and obtaining certification. 2pt deduction starts 1/1/2014. |
|
11
|
2
|
Food in good condition, safe and unadulterated |
Yes |
Yes
|
No |
FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf OBSERVED COUPLE CANS WITH HEAVY DENTS ALONG SEAMS. CDI BY DISCARDING CANS |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
.Hot hold all PHFs at 135F or higher. Observed egg rolls, spring rolls and stir fry veggies all below 135F. CDI by voluntarily discarding food. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold PHFs at 45F or lower. Observed raw bean sprouts on prep table/cutting board of flip top unit at 62F. CDI by putting sprouts in walk-in cooler to cool rapidly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
A) Cooling shall be accomplished by (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf OBSERVED LARGE VOLUME CONTAINER OF FRIED DICED CHICKEN IN FLIP TOP UNIT AT 94F (1.5HR). CDI BY SPLITTING INTO THINNER PORTIONS AND RAPIDLY COOLING IN WALK-IN FREEZER. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Do not store food on floor. Observed multiple tubs of prepped raw chicken on the floor. CDI by sanitizing bottoms of tubs and placing all items in walk-in cooler.Protect food from possible sources of contamination. Observed cardboard boxes being used for wonton packs storage. Boxes were heavily saturated with cooking oil. CDI by instructing PIC to not use absorbent materials for food storage. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
GENERAL COMMENTObserved cardboard boxes lining shelves in several locations in the kitchen. Observed raw wood block being used as holding surface for knife sharpening stone at 3 comp sink. Do not use absorbent materials for utensil or equipment storage. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain equipment and utensils in good repair/smooth and easily cleanable. Observed multiple shelving racks starting to rust. REPLACE/PROFESSIONALLY RECOAT SHELVES |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED DUST AND STICKY RESIDUE COLLECTING ON SHELVING RACKS THROUGHOUT FACILITY. OBSERVED EXTERIORS OF KITCHEN EQUIPMENT TO BE SOILED. OBSERVED MULTIPLE REFRIGERATION GASKETS WITH FOOD DEBRIS COLLECTING. CLEAN ALL SHELVING . |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Maintain better cleaning of floors throughout facility. Observed soiled floors throughout the kitchen (hard-to-reach areas & under and behind kitchen equipment. CLEAN |