| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed an open container of raw chicken stored next to an open container of cooked broccoli today on the counter.
Keep raw animal food and ready-to-eat food separate by time or space.
Broccoli moved today to correct. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed black build up on the tea nozzle today- sent to be properly washed, rinsed, and sanitized.
Observed multiple pans and utensils stored as clean with food debris dried on them- sent to sink.
Observed the grinder with dried food inside- sent to the sink.
Observed build up inside of the ice machine today.
VR in 10 days. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed rice that had been cooked at 12:00pm and it still had not fallen below 70F after 2 hours(see chart).
Rice discarded by PIC today. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed multiple TCS foods stored at room temperature today(see chart). All put back into refrigeration to correct- VR in 10 days.
Must not set foods out at room temperature unless they are being currently prepared. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 cooked pork that had been made and then frozen before being thawed for use. This product must have the date it was cooked and the date that it was thawed(taken out of freezer). VR in 10 days.
Date any other foods that are held over 24 hours- such as fried chicken. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed rice and fried chicken cooling in deep portions at room temperature today- Rice discarded and chicken placed onto flat metal pan and placed into walk in cooler.
Observed fried chicken nuggets that had just been cooked being put into a large bus tub, in deep portions, and left on the cooling rack at room temperature. Placed onto flat metal pan today and placed into the walk in freezer to begin properly cooling. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Observed clean utensils stored in soiled drawers today- utensils sent to be washed. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.Observed the top of a container that had been cut and had been used as a funnel- discarded today.
4-501.11 Good Repair and Proper Adjustment-Equipment - CWalk in cooler is leaking.
Observed a knife sharperner thats handle had broken and a plastic piece had been caulked to it- discarded today.Replace rusted shelving. |
|
47
|
0.50
|
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 wok area, dry good bins(especially handles), and clean make table(remove dirty cardboard). |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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.
Clean walls and doors throughout. Clean light switches.
Clean hood vent- observed dust build up today.
Rusted walk in cooler floor is not easily cleanable. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee food stored over dry goods today and employee food stored over restaurant food in the walk in cooler today. Keep this food stored on a bottom shelf where it will not contaminate other food or clean items and keep it labeled as, "Employee food". |