| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at 3 compartment sink. CDI, hands washed at handwash sink. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloves. CDI, gloves discarded and hands washed. |
|
18
|
0
|
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 seafood soup cooling at a slow rate. CDI, soup placed on ice bath. Item reached 41F by end of inspection. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding above 41F. PIC states lettuce was prepared an hour ago. CDI, lettuce moved to walk in to cool. Item reached 41F by end of inspection. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked chicken and popusas with no date mark. PIC states chicken was cooked the previous day and popusas were made 3 days ago. CDI, items date marked.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cabbage with date mark of 01/20/21. Item held more than 7 days. CDI, voluntary discard by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 seafood soup cooling in deep covered container. EHS explained to PIC that foods shall be cooled in shallow vented pans with active stirring or use of ice wand with active stirring. CDI, food placed in ice bath. Soup reached 41 by end of inspection. |
|
33
|
0.50
|
Approved thawing methods used |
No |
Yes
|
No |
Repeat: 3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink with no running water. CDI, frozen chicken placed under running water. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer.
Verification required. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of seafood stored on floor in walk in cooler. CDI, item relocated. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed utensils with melted and deformed handles. CDI, item discarded by PIC. |