| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels left at downstairs handwashing sink. CDI, operator provided towels during inspection. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed raw chicken stored over raw shrimp and raw beef and chicken stored over ready to eat foods in flip top prep refrigerator. Observed raw chicken removed from commercial packaging stored in containers and over raw beef in walk in freezer. Observed raw shell egg located over tofu in flip top prep cooler. CDI, operaotr relocated foods during inspection. Repeat. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store food in wrappings, packages, or covered containers. Observed drink pitchers uncovered / unprotected in downstairs dining area. CDI. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - Observed par cooked chicken not properly labeled after initial heat treatment as was stated in approved written procedures. CDI, operator labeled containers "par cooked" on containers. Follow approved written procedures at all times. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed food employees holding cut lettuce and cut tomatoe on Time but facility did not have written procedures for using Time as a Public Health Control for foods. CDI, handout provided to operator during inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 basil wraps in covered containers and several containers of cooked shrimp in covered containers located in prep refrigerator behind front prep line. CDI , operator removed cover and placed foods in shallow containers to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed duck thawing at ambient room temperature near grill on cookline. Observed shrimp thawing in prep cool under running water at 83 degrees F. CDI by instruction. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter and prep tables during inspection. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked at warewashing area. Repeat. |
|
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 a damaged lid on white storage container for rice near office. Replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat sanitizer available for 3 compartment sink. Verification required by 7/20/15. |