|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored on trays over raw pork in walk in freezer. Observed raw chicken stored above raw beef in flip top prep cooler and raw chicken and beef stored over RTE foods in same prep cooler. CDI, foods relocated for proper storage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed items such as unsalted butter and eggs between 43-44 degrees F. CDI, operator lowered thermostat and TCS foods cooled after a few minutes. Ensure TCS foods maintained at 41 degrees F. Observed chicken overstacked in prep cooler above 41 degrees F. CDI, overstacked chicken relocated to rapidly cool. |
|
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 time not identified as required on TPHC form for cut cabbage. CDI, operator labeled start and end time as required by written TPHC procedures. |
|
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 deep covered containers of chicken, rice and noodles cooling in walk in cooler. At 1:26 chicken cooling temperature 1 was 48 degrees F and noodle cooling temperature 1 was at 85 degrees F. Cooling temperature 2 at 1:56pm chicken was at 46 degrees F and noodle was at 84 degrees F. Cooling parameters showed method not effective at reaching cooling paramters. Foods placed in shallow uncovered sheet pans and containers to rapidly cool. Repeat. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spice containers not labeled on prep cart on main prep wok line. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
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 open containers of sauces and cabbage stored on ground in walk in cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed fish oil supplement over clean single-service containers on rack and personal food in walk in cooler stored over foods for consumer. |
|