| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee bare hand touch cooling cabbage while transporting it to more shallow containers. Observed cook touching carrots with bare hands before being said to be placed in walk in cooler. Ensure that any food that is touched is being washed or cooked immediately after and not stored for later use. CDI- Produce was washed during the inspection. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Blanched broccoli, raw eggs, sweat cream butter and tofu were all cold holding >41 inside of cold hold units. PIC stated that food employees cool food items in cold hold units. CDI/CBI Educated food staff on proper cooling measures. Out of temp foods were placed in walk in for adequate cooling. -1.5 points. REPEAT.
General Comment: Sweet cream butter and eggs are located in 1 door that consistently hold tcs foods at 41-43 degrees F. PIC adjusted thermostat during the inspection so that foods can be properly cold holding at 41 and below. |
|
21
|
3
|
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 chicken wings, chicken dots, and several foods in walk in cooler not dated. Observed steak in reach in 2 door without a date mark. Observed cabbage that was said to be prepped today with a 4/3 date sticker on it. CDI- All foods were dated as needed. This has been a repeat on the last several inspections. REPEAT 3 points. |
|
31
|
0.50
|
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 Chicken wings and container of cut cabbage were cooling in very dense amounts while covered in walk in cooler. Observed blanched broccoli and cooked shrimp cooling in cold hold reach in units. CDI- PIC placed cooling foods in more shallow amounts in the freezer for adequate cooling methods. -.5 points. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw beef and shrimp being uncovered while being stored in the freezer unit. Ensure that all foods are covered while stored. - 1 point. |
|
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 several wet wiping cloths stored on prep surfaces in between use. -.5 points. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed used gatorade bottle stored with clean dishes, observed broccoli being stored inside of soy sauce buckets. 0 points. |
|
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 on the
exterior of the hand sink fixture/basin, exterior portions of the prep sink and cold hold units, exterior/interior of sink basins.. Remove soiled buildup from oven\fixtures. Good detailed cleaning is needed throughout. REPEAT - 1 point. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Repair leaking 3 comp sink. Sink leaks during the point of use and when not in use. All plumbing is to be in good working repair. - 0 points
General Comments: Facility is to strongly improve with correcting repeated risk violations. Facility shall focus on cooling methods, cold holding, date marking and overall detailed cleaning needed on kitchen equipment throughout. |