| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed brown sauce with spices prepared last night before closing and observed the bucket of sauce sitting on the kitchen floor without temperature control. Product observed at 80F. Observed cooked riced in walk in refrigerator prepared last night and placed in walk in refrigerator for cooling overnight at 44. Observed cooked noodles prepared last night and placed in walk in for cooling at 42 F. CDI all items discarded. Ensure that all items cooled meet temperature requirements. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed garlic and oil prepared onsite 2 days ago with no date. Per PIC all other items were prepared less than 24 hours ago and their process for all other products is to prepare the day before use. CDI, garlic and oil product date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 rice cooled in deep cover pan that did not meet cooling parameters. Observed brown sauce with spices that was air cooled outside of the walk in refrigerator. Use cooling methods listed in code. VR required to determine if establishment is using approved cooling methods. |
|
35
|
1
|
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 several spices on pantry shelf with no label. Observed spices at cooking area with no label. Label all working containers per the code. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep dark grooves at the flip top unit. Replace the cutting boards.
4-501.11 Maintain equipment in good repair. Observed rusted equipment throughout the kitchen. Repair and replace damaged equipment.
4-202.16 Nonfood-Contact Surfaces - C. Observed plastic film left on the outside of one flip top unity causing a potential cleaning issue. Remove the film. Observed non-smooth tin foil on the side of the refrigerator next to the fryer, remove the foil. |
|
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 shelving in the walk in and other parts of the kitchen in need of cleaning. Shelving in the walking has a high amount of residue. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in the walk in refrigerator. Observed the ceiling in the walk-in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is easily cleanable. Observed damaged ceiling tiles in the kitchen. Replace damaged ceiling tiles.
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed absorbent ceilings tile used in the kitchen. Replace with no absorbent ceiling tiles. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed lighting intensity in toilet room below 20 foot candles. Repair or replace lighting fixtures in toilet room so that a minimum of 20 foot candles are provided.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood system collecting grease. Clean the hood system filters.
6-403.11 B. Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee personal belongings stored on a prep table and touching the bottom of the slicer. Designated an areas separate from food and food service equipment for staff belonging.s. |