| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 chicken in walk in cooler and pooled eggs in prep unit above 45 F. Each item had been out in room temperature for about 1 hour, according to PIC. PIC stated that they bring the whole pan of chicken and eggs out when it gets busy. Instructed PIC to bring out smaller portions during rush hours.
Also, observed cooked chicken in prep unit overstacked to be 50 F. CDI- Items overstacked were voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cooling in walk in tightly covered. CDI-Item was uncovered to allow it to cool faster.
Observed chicken on prep counter when inspection began. PIC stated chicken was cooked 30-45 minutes prior and was cooling. Chicken was at 85 F. CDI- Chicken was placed in walk in cooler and re-checked 45 minutes later. Item had met cooling parameters and cooled to 65 F. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility to have a thermometer but it not be thin probe. Provide thin probe thermometer. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed 1 tong utensil in prep unit for raw beef, pork, chicken, and shrimp. PIC stated that other tongs were being washed. CDI- 1 tong provided was taken to be washed and 4 new tongs were made available for each raw meat type.
Also observed 2 containers of chips stored uncovered in dry storage area near soiled ladder. CDI-containers were covered. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counters throughout facility. Maintain in sanitizer when not in use. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed clean cutting boards stored behind faucets of 3-comp sink. CDI-Items were moved. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed leak inside prep unit. Water build up on interior floor. Repair. |
|
47
|
1
|
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. Observed food/grease build up on chef's cart and around cook line. Clean. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk in floor to be soiled. Clean. |