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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching cut lemons and placing inside of glass of water for customer with bare hands. CDI- Glass of water was discarded. Education was performed with employee. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food debris on blade of can opener. CDI- Can opener was taken to the 3-comp sink and washed, rinsed, and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink was registering at 10 ppm (@least 50 ppm chlorine). CDI- Sanitizer was brought up to 50-100 ppm.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to clean ice machine. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, chicken, and lomein in prep cooler that were above 41 F. Observed pork dumplings and lomien in walk-in cooler that were above 45 F. CDI- Items in prep cooler were placed on walk-in cooler and allowed to chill (with ice). Items in walk-in cooler were discarded into trash. Amount of product in walk-in cooler may by causing issues with cold-holding. Recommendation were made to remove items from cooler that do not need to be cold held such as uncooked broccoli, onions, and peppers. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Amount of product in walk-in cooler may by causing issues with cold-holding. Recommendation were made to remove items from cooler that do not need to be cold held such as uncooked broccoli, onions, and peppers.
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 items in cooler that were tightly covered and stored in deep, plastic containers while cooling. CDI- Items were placed in uncovered, shallow pans. VR- facility has up to ten days to decrease amount in cooler for more efficient cooling. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee dried unwashed mushrooms into fryer prior to them being washed. Observed wooden crate of green beans sitting at prep area to be cooked. PIC stated that the green beans were not going to be washed before cooking. CDI- Green beans were taken to the back and washed. Mushrooms were discarded into trash. |
|
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 Properly adjust walk-in cooler door to provide a better seal when shut. |
|
47
|
1
|
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. Clean grease build up in-between fryers and grill areas. Clean exterio of prep coolers, refrigeration units, and dish machine. Clean buildup on shelving in walk-in cooler. |
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