|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed screw top employee drinks in 3 different location. All employee drinks were observed above prep stations. Employee drinks also didn't have a lid or straw and were moved to below prep stations to prevent possible contamination while tasting or storing. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P During the inspection, manager was asked how do they sanitize pans too big for dish machine. Manager did niot have answer. Bleach solution setuop in 3 comnop sink
t4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed pans on air drying shelves with noticeable debris left attached. |
|
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 shelled eggs inside of prep unit stacked too high which read a temperature of 50F. Eggs were discarded during the inspection. Crab meat inside of prep unit was also stacked too highly and had a temperature of 47F. Foods were discarded during the inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 utensils used for rice stored in room temperature water. Observed dry rice scoop handle buried inside. Both were removed during the inspection. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service items in a protected manner either inverted or in a plastic wrap. |
|
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. Clean exteriors of refrigeration units, fryers, rice cookers, gasket channels, reach in doors, and shelving in kitchen area. R |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Additional cleaning to floors beside grill and fryer areas. Recommended higher cleaning frequency. |
|