| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken stored over raw pork in walk in cooler. CDI- storage order corrected. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P. Container of unlabeled orange cleaner stored on upper shelving with condiments and to go items. Glass cleaner and other chemicals stored in same area over to go items. CDI- storage corrected. Verbal correction. |
|
31
|
0.50
|
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 Multiple food items being cooled on prep table. CDI- corrected. |
|
34
|
0.50
|
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. Operator provided dial/ stem thermometer. Thermometer not calibrated. Also thin tip probe thermometer is required per the rule based on the thin massed foods offered in facility. Operator Xiaoling Chen was advised of return visit by September 8, 2014 to check for thin tip probe thermometer. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry seasonings, oils, and mixes at the cook line and large stored containers of white dry seasoning not labeled. CDI- verbal correction to label all. Operator began labeling items at cook line. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large container of raw beef stored on the floor of the walk in freezer, frozen foods in the walk in freezer stored uncovered, mop handle stored over partially opened container of dry seasoning. Bowl of raw pork on the soiled side drain board of the 3 comp sink. CDI- operator corrected all. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Some single service items at cook line not protected during storage. CDI- operator corrected. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Plastic general use storage bins and containers being used in direct contact with food items such as flour, starch and cooked foods. CDI- verbal correction; provide food safe/ approved containers. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. No covered trash bin in women's restroom. Provide covered trash bin. Toilets in both the men's and women's restrooms are heavily soiled. Cleaning is needed. |