|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed multiple items in the walk in cooler that were uncovered such as green beans, peeled onions, cut cabbage. Cover pre-made drinks at waitstation.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed build up on cutting knives today and on some bowls. Be sure dishes are completely cleaned before sanitizing and using.
Observed a container of chicken in the walk in cooler that was fill until it was piled above the rim and put under the compressor- chicken on top was touching compressor that was not clean- top of chicken discarded.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed a cutting board that the PIC stated was cleaned every night- this must be cleaned every four hours at least.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed white sauce that had cooked green onion and cooked ginger in it which makes it a TCS food. This sauce was at room temperature today. It must be hot held, cold held or timed as discussed- timed during inspection to correct.
Observed black beans in the reach in that were >45F- discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a medicated spray stored next to ceran wrap and sanitizer- moved to personal item storage to correct.
7-201.11 Store toxic materials to avoid contamination. -P |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
Observed spatulas stored in room temperature water today. Pot filled with hot water and warmed up to 135F during inspection to store these in after they were ran through the dishwasher.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed to go metal pans stored on the floor today.
Observed napkins and forks being rolled on the dining table today but were unattended. These must be rolled in the back where they cannot be contaminated by customers.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the walk in racks, sauce buckets near the 2 door reach in, and hood system.
4-602.13 Nonfood Contact Surfaces - C |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed gap between the floor and the walk in cooler/freezer- fill gap.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|