| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C
Observed an employee eating on a prep table that had open onions on it at the same time. Onions moved to protect them. Designate an area for employees to eat. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed yellow gloves, trash and a scrub pad stored in the handsinks today. All items taken out of handsinks today to correct. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P
Observed washed and peeled onions, cut lettuce, and raw beef in the walk in cooler today uncovered. These foods were not cooling and must be protected. VR in 10 days.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken in the 1 door reach in cooler stored above cooked chicken. Raw chicken placed below all ready-to-eat foods to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed fried chicken legs and fried chicken stored at >45F today.
Fried chicken discarded today to correct.
Fried chicken chilled down quickly to correct.
These items cannot be left out during lunch or they will not maintain a safe temperature. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 eggrolls from thursday, sweet and sour chicken from yesterday, huge containers of eggrolls, noodles, fried chicken, cooked pork etc. not date marked today.
These items must be dated with the make date.
The pork must have cook date and thaw date on it due to the freezing process taking place.
VR in 10 days. |
|
31
|
0
|
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 noodles and cooked shrimp cooling in a large portion, stacked on one another, in plastic containers, and tightly covered. Spread these products out more thinly and keep the lid cracked so that they can cool more quickly.
Noodles and shrimp uncovered and spaced out in the walk in cooler today. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of uncovered raw beef stored on the walk in cooler floor today. Picked up by PIC to correct. |
|
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 knives and peeler stored in a soiled container today. Sent to be washed. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up throughout the kitchen- ex. sides of equipment, walk in racks, salamander, bottoms of tables, equipment fans, dry good bins etc.
Clean hood vent. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 floor under dry good rack, in walk in cooler, and behind fryers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed an employee coat stored on ceran wrap today. Store employee items where they will not contaminate restaurant items.
Coat moved today. |