|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - PFMaintain hand soap available. Observed the soap dispenser at the cook line handsink clogged and not dispensing enough easily. CDI by replacing with pump soap. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly separate opened raw meats from ready to eat foods in the walk in cooler. Observed tied bags of raw beef, stored with or over ready to dumplings and carrots. CDI by relocating the beef to bottom shelving. Separate ready to eat and raw meat prep areas. Observed raw chicken with a bowl stored on top next to ready to eat cut cabbage. Observed a piece of raw chicken batter drip from the metal bowl into the ready to eat cabbage. CDI by voluntary disposal of the cut cabbage and education. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PDishes must be clean to the sight and touch. Observed dried cabbage and flour debris left on large metal bowls and strainers stored as clean. |
|
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 - PMaintain cold foods at or below 45F. Observed ready to eat cut cabbage left on the prep table through lunch at 70F. CDI by voluntary disposal and education on time as a public health control option. Observed garlic and oil stored on top of containers inside the flip top cooler and not submerged into the wells measuring 53F. CDI by voluntary disposal and education on proper storage inside the flip top cooler. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CProperly store in use utensils in water at or above 135F, dry on in the food product. Observed the scoop used for rice stored inside a dirty container with standing greasy water. The container was discarded and a clean scoop was provided in a dry containers. Educated PIC on proper storage methods. REPEAT X 3 |
|
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 - CReplace the fry baskets with broken wires. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed cleaning needed around the wok stations and shelving inside the walk in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Walk in cooler floor is rusty6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C |
|