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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 |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed chef touch cut cabbage with their bare hands. CDI by instruction. Repeat. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shell eggs stored with produce and raw chicken stored over raw pork in walk in cooler. Observed raw meat stored over noodles, ice cream and other ready to eat foods in walk in freezer which was removed from commercial packaging. CDI, foods relocated for proper storage. Repeat. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Clean equipment at proper frequency. Observed black soil residue accumulating inside ice machine. Repeat. Observed tea urn nozzles accumulating black soil residues. CDI by instruction, nozzles and tea urns relocated for cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed scallop, noodles, shrimp, and cut cabbage overstacked in prep units above 45 degrees F. Operator stated items were recently placed in unit. Observed bean sprouts and cooked carrot stored on prep table that operator stated were held for several hours. CDI by instruction, foods relocated for proper temperature. Time as a public health control discussed with PIC for items held out of temperature control during lunch. Handout provided to operator. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of lo-mein noodles stored in walk in cooler with a date of preparation of 5/2 but at 43 degrees F. CDI, operator voluntarily discarded 1 pan of noodles. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - allow equipment to air dry after cleaning. Observed some metal containers being wet stacked on shelf near walk in cooler units. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed two rice cooker lid handles damaged and one with tape on it. Repair /replace as needed. Observed dish racks accumulating wear and soil. replace. Observed leak on fans in walk in cooler. Repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated are for employee belongings. Observed employee sweater stored on dry storage rack over customer items. |
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