| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED container of raw chicken underneath the handwash sink. CDI. Container of chicken was discarded. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. OBSERVED cleaning needing to be done to the ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED sweet and sour chicken and eggs out of temp at the prep unit 2. SS chicken was discarded. Eggs were just used for fried rice and were cooled down to reduce temperature. In prep unit 1 raw beef, cooked shrimp and cooked pork were out of temp. Pork egg roll was out of temp CDI. Raw beef was placed in walk in cooler and other items were discarded and replaced. Pork egg roll was discarded. |
|
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 no dates on the sweet and sour chicken that was prepared yesterday. CDI. Dates were placed for items. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf OBSERVED no time stamp on cooked chicken. CDI. Chicken was discarded due to being at the end of 4 hours. REPEAT. |
|
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 raw chicken cooling from preparation in the walk in cooler in a wrapped container. Also, OBSERVED chicken prepared this morning sitting on the counter tops without any form of cooling mechanism to reduce temperature. CDI. Items were placed in the walk in cooler to reduce temperature and plastic wrap was vented. REPEAT. |
|
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 containers of raw chicken on the floor underneath the three comp sink and handwash sink. CDI. Chicken was discarded.
3-307.11 Protect food from contamination sources not specifically noted by code. OBSERVED employee’s lunch in a plastic bag stored on top of the cabbage in the prep unit 2. CDI. Employee moved lunch to the walk in cooler and cabbage was replaced. |
|
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 damp wiping cloth on the counter in prep unit area. |
|
41
|
0
|
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 a bowl being used as a scoop in the raw beef at the prep unit. |