| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Food contact surfaces must be cleaned min. 4 hrs after use. Observed meat slicer not used today with food particles on blade and blade guard. CDI- Slicer cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed fried chicken pieces at 75 degreees that are frequently left out at room temperature for long periods of time between orders. Need to take out what is needed per order to minimize time food is out of temperature control or use TPHC methods. CDI- Chicken moved to walk in cooler to rapidly cool back to 45 or below. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label all chemicals. Observed large tub of lye floor cleaner not labeled. CDI- Instucted PIC to label tub.7-201.11 Separate and store chemicals from food or food contact surfaces to prevent contamination. Observed containers of lye cleaner stored along with dry goods on dry good shelf. CDI- Chemical stored in chemical storage area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods fora TCS foods. Observed buckets of cooked onion sauce cooling in amounts that are too keep to quickly cool, sauce observed at 118 degrees approx. 1.5 hrs since cooling begin, doubtfull sauce will reach target temperature of 70 degrees within the first two hrs of cooling. CDI- Sauce separated into thinner portions and frequently stored to reach proper cooling temperatures. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all dry goods. Observed a container of cooking powder not labeled. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Do not store food on the floor. Observed sauces placed on walk in freezer floor to cool. CDI- Sauces to be stored off the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-401.11 Employees need to wear hair restraints. Observed food handling employee with no hair restraint. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store clean dishes and utensils in a clean place to prevent contamination. Observed knives stored on dirty rack and clean dishes stored on soiled shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Equipment must be NSF or equivalent. Observed domestic reach in freezer in use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Maintain non food contact surfaces clean. Observed a few areas in kitchen needing better cleaning: pipes around wok, dry good storage rack, dish shelf above 3 comp sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Maintain floors walls and celings clean. Observed a few dirty walls in prep area of kitchen and wall corner near back door with cobwebs and dust needing cleaning. |