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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P
Observed employee go to wash hands with gloves on after handling raw chicken. CDI-Stopped and instructed to take the gloves off and then wash hands. The employee properly washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed an uncovered container of flour being stored below the wok station where it can be exposed to contamination. CDI-The container was moved to the top portion of the cook line. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed one vegetable container with food buildup stored on the clean equipment rack. CDI-The large container was brought back to the dish machine for proper washing, rinsing, and sanitizing. |
|
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 the prep cooler at the grill station holding product above 41F. The cold holding unit must maintain temperatures during busy hours when the flip top unit is being opened and closed several times.
*As of January 1, 2019 cold holding has dropped from 45F to 41F or below. Zero points taken today due to the product holding below 45F. During next inspection though, if food product is above 41F, product will be discarded and points taken. |
|
21
|
1.50
|
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 date labels on the egg rolls or the beef pho in the walk in cooler. CDI-The items were date marked to when they were cooked. |
|
37
|
0
|
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 a container of pork loin, and a basket of cilantro stored on the ground in the walk in cooler. CDI-Both containers were placed onto the shelf. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
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 the scoop handle stored in the sugar container, and a coffee mug with a broken handle also stored in the sugar container. CDI-The coffee mug was removed and the handle of the scoop was moved out of the sugar. REPEAT. |
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