| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - Lo mein noodles measured 54F at 2:45PM and still measured 51-53F at 3:35PM. Noodles were cooked at 11AM. Noodles were not cooling down at a quick enough rate to reach 41F within 6 hours. TCS foods must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI - Noodles moved to sheet pan to continue cooling. 0 pts. |
|
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 - Penne (41-45F), egg noodles(41-47F), stroganoff sauce (47-50F), pizza (47-48F), and chicken tenders (47-50F) were above 41F in refrigeration units along line. TCS foods in cold holding must measure 41F or less. CDI - Items taken to walk-in cooler to cool |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF - Repeat - Noodles cooling from this morning in low boy cooler below grill. Rice noodles in walk-in cooler were cooling in pan with tight fitting lid. TCS foods shall be cooled in equipment that is designed to rapidly cool food. TCS foods shall also be cooled in containers while loosely covered or uncovered. CDI - Rice noodle container lid vented and noodles in low boy moved to walk-in cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition-Jewelry - C - 3 food employees wearing bracelets or watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 1 wet wiping cloth observed on table. Wet wiping cloths shall be stored in sanitizer solution when in between uses. 0 points taken due to improvement from last inspection. 0 pts. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Some stacks of plastic containers stacked while they were still wet. Allow utensils to fully air dry prior to stacking. 0 pts. |
|
45
|
0
|
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-Equipment - C - Repeat - Loose handle on drawer cooler and 1 drawer cooler does not close easily (may be off track). Shelf supports rusty in dish area. Equipment shall be maintained in good repair. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Buildup on wall behind 3-compartment sink. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Repeat - Employee food stored mixed in with restaurant food in make-unit. Designate an area for employee foods where they can't contaminate food for restaurant (like bottom shelf or a separate bin. |