| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to sight and touch. Observed knives and quarter pans with build up and debris left attached from past uses. Dishes were moved 3 comp sink to be washed, rinsed, and sanitized again. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken stored inside of walk in unit at 87F after 20 minutes food was found at 82F. Chicken will not meet cooling parameters cooling at this rate. Chicken was placed on sheet pan to allow air to escape and cool at a faster rate. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in both prep units not meeting cold holding parameters. Food includes tofu, cabbage, shrimp, chicken, noodles, and raw chicken. Foods in between temperature of 42-45 were cooled using the walk in unit. Foods above 45F were discarded during the inspection. Cold |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical sanitizer without label present. Spray bottle was labeled during the inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 bulk pans of fried chicken stored inside of walk in cooler, not vented. PIC was educated on using a sheet pan without coverage on a speed rack to cool chicken in the future. |
|
35
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed secondary container holding white substance possibly salt or sugar without label present. PIC was informed to label the cart and place foods in the same spot every time to avoid violation in the future. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed one dead roach by hand wash sink.
6-501.111 Controlling Pests - C Observed one live roach by handwashing sink while washing hands upon arrival. |
|
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 fried crispy chips stored directly on a cardboard box that contained chicken. Do not use cardboard boxes as they aren't clean or cleanable. Chicken was previously stored in this box making this also a form of cross contamination. Crispy chips were discarded during the inspection. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee without hat/hairnet present while frying chicken. Manager asked employee to put on hat during the inspection. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop handle making direct contact with ugar in dry storage area. Handles was removed during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. An example of pyramid stacking was given during the inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service items left stored open-ended in a nonprotective manner. Single service clam shell trays were discarded during the inspection. |
|
47
|
0.50
|
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 sides of equipment, wok station, carts, and gasket channels in need of additional cleaning to remove dust, buildup and debris. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Work with neighboring food establishments to prevent a possible harborage or attraction of pests. |