|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, AvailabilityProvide hand soap at all handsinks. Observed none at the back handsink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationFood shall be protected from cross contamination by using separate equipment to separate different types of raw animal foods from each other. Observed one set of tongs and one bowl stored inside the prep cooler to handle cooked meats, raw shrimp, raw chicken and raw beef. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark. Observed a single container of cut cabbage not labeled. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodProperly label all working containers of food products. Observed several unlabeled containers especially on the chefs cart in small metal pans, including: sauces, spices, etc. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed 3 wiping cloths left on the cook line ledge and behind the sink faucet. Observed other cloths stored in a bucket of water at 0ppm. All were placed into sanitizer at 50ppm. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use StorageStore the rice scoop in water at or above 135F or dry to prevent contamination. Observed in room temperature water. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentReplace the fry baskets with broken wires.4-101.17 Wood, Use LimitationOnly a hard maple or equivalently hard wood may be used for food contact surfaces. Observed a metal strainer imbedded in a wood block that is not smooth and easily cleanable. Facility is to provide information that this wood is approved or discard.4-102.11 Characteristics-Single-Service and Single-UseMaterials that are used to make single service and single use articles may not allow the migration of deleterious substances and shall be safe and clean. Observed the tops of bottles cut to make scoops for spices. This material was intended for single use only to be discarded after the product has been used. These scoops are not easily cleanable and may have contained chemicals prior to using as scoops. Advised to discard all. REPEAT |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-CleanabilityFacility has rusty floor inside the walk in cooler. |
|