|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P
Observed an employee pick up ready to eat peas, carrots and onions with his bare hands to make shrimp fried rice. Final cook temperature only reached 163F. CDI by voluntary disposal and obtaining gloves for employees. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed a small metal pan of raw egg mixture on shelving over readty to eat sweet and sour sauce. Observed raw beef and chicken stored over buckets of plum sauce inside the walk in cooler. Observed a container of raw chicken wings stored over a box of egg rolls inside the walk in freezer. CDI by moving to the correct locations. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed containers of spices and sauces at the chefs cart not labeled. Observed larger bulk containers of salt, sugar, etc also not labeled. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed wet soiled wiping cloths stored on the ledge of the cook line. According to the PIC, these are used for wiping down the cook line. REPEAT. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
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 paint brushes used for egg rolls. Advised to discard and obtain food grade brushes that are easily cleanable. |
|
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 at the chefs cart, around the steam table, hood filters and the cook line. Cleaning has improved since last visit, however additional cleaning is needed to remove any grease and food debris. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
Clean the floors and walls at a frequency to prevent an accumulation of dirt and debris. Observed build up behind the cook line on the wall, general cleaning needed on the floor and ceiling tiles. Improvement noted, but addtional cleaning is needed. |
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