| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings 120F and sesame chicken 115F on prep table upon arrival. Items reheated to above 165F. Rice 91F in the steamer was discarded. Egg rolls 91F were cooling and put in the walk-in cooler to properly cool. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage 79F on prep table. Cabbage put in the walk-in to cool. Cut leafy greens must be kept cold. |
|
21
|
3
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system in place, 10 day verification required. Date marking handout provided. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of unlabeled cleaner. Labeled during inspection. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed old cardboard MSG containers in use for tables or seats. These containers have rusted metal rings around the top and bottom and are not cleanable. Please remove from facility. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Rusted and corroding shelving throughout facility. Baskets used to store rolls have peeling paint. Replace all damaged shelving and containers.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The white upright freezer is not ANSI certified or equivalent. |
|
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. Heavy build up of ice in upright reach freezer at cook line. Cleaning is needed on sides of equipment, shelving and outsides of containers. |
|
51
|
0.50
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C No self closers present on either restroom door |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 debris on the floors under equipment and several plastic pallets on the floor used for storage. The floor under theese areas need cleaning. The ceiling is brown colored and need to be cleaned or replaced with light colored ceiling tiles to reflect light better. This will aid in cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed lights out in above fixtures and lighting not adequate. Repair lights and add more lighting if necessary. |