|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cold products, which have completed the cooling process in the walk in cooler, without covers. CDI - PIC instructed to cover items that are cool. REPEAT -3- |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked lemon chicken and other items prepared before opening at 11AM cold holding at 62F. CDI - Items moved to walk in and vented to facilitate cooling. Observed items in bus tubs, such as marinated chicken wings, at 53F. CDI - Lids vented for cooling. -1.5- |
|
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 tightly wrapped items in bus tubs in walk in cooler cold holding at 50F. CDI - Lids vented to facilitate cooling. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker used at front bar for boba tea. PIC stated items is no longer used. PIC instructed to remove item from facility. REPEAT
Observed beverage cooler used for items that are not pre-packaged or bottled. Use this cooler only for items listed on the data plate. -0- |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.16 Do not use a warewashing sink for handwashing. Observed employee use 3-comp sink for handwashing. CDI - PIC instructed employee to only wash hands in the handsinks. -0- |
|
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 buildup on the hood system. Clean. -0- |
|
48
|
0
|
Hot and cold water available; adequate pressure |
No |
No
|
No |
5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at the pre-rinse nozzle. Staff using hose bib from across the dish room for pre-rinse. Repair pre-rinse and discontinue using the hose bib for dishes. -0- |
|
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 missing tiles and grout cracking in the dish room. Repair.
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. Observed dark stains in the grout of tiles throughout the kitchen. Clean. -.5- |
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