| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be protected from cross contamination at all times. Observed raw meats in flip top cooler that were being stored behind cooked meats. Observed raw chicken in walk in cooler being stored above egg roll ingredients and raw beef. CDI by relocating the raw chicken to bottom shelf and instructing PIC to store raw meats in front of cooked meats. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Mechanical warewashing machines using bleach shall maintain a concentration between 50 and 200ppm. Observed dish machine with 0ppm bleach concentration. Observed two sanitizer bottles labeled with bleach water that contained 0ppm concentration of bleach. CDI by priming the machine until 50ppm sanitizer was obtained and refilling sanitizer spray bottles with more bleach. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all hot foods at 135F or above. Observed steamed rice at 120F in a rice cooker. CDI by informing PIC to keep all hot held foods at 135F or higher. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold held foods at 45F or below. Observed multiple foods in a flip top cooler that were out of temperature (see temp. log). Observed shredded cabbage containers out on a shelf not being properly cold held. CDI by placing shredded cabbage in an ice bath and removing all food from the flip top cooler and recooling in walk in cooler. Verification required to check repair of prep. cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All foods prepared within the establishment that are held for more than 24 hours shall bear a legible datemark. Observed containers with old datemark stickers on them or some stickers that were unlegible. CDI by informing PIC to use masking tape or something that peels off more easily. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. Potentially hazardous foods shall be thawed under running water or within a refrigeration unit. Observed pan of raw chicken on prep. sink that employee said had been thawing since the morning. The chicken was not being thawed under running water or in a refrigeration unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be held between use in a chemical sanitizer solution. Observed multiple wet wiping cloths on countertops that were not being stored in sanitizer buckets properly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be constructed of a corrosion resistant material. Observed rusted shelving in the walk in cooler and two other cooling units.4-202.11 Food-Contact Surfaces-Cleanability - PFAll food contact surfaces shall be smooth and easily cleanable. Observed wood/metal scoop with fraying wood and wire. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be cleaned at a frequency to prevent soil accumulation. Areas around the woks and around the frier and rice cooker have what appears to be greas buildiup. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. General cleaning is needed throughout facility. |