|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed employees using hand sink to fill up metal containers used for food prep. CDI- education was given and pan was taking to 3 comp for washing. - 0 points. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken prep taking place in same sink as raw shrimp prep. Explained the importance of raw species storage order during prep. CDI- raw chicken was moved from the sink. Sink was then washed, rinsed and sanitized for corrective action. -1.5 points. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre cooked chicken dots and cooked chicken cold holding at 44-47 degrees F in the 2 door tall cooler near grill station. Observed milk and perishable sauces cold holding in damaged 2 door display cooler >48 degrees F. Observed containers of low-mein cold holding in walk in cooler at 47 degrees F. Cabbage was being held at room temp. CDI- perishable sauces were discarded. Other foods that were just prepped were put in freezer to cool. REPEAT- 3 points.,VR |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 TPHC template that was filled out not properly stating what happens to foods on time after 4 hours. VR. Will verify that manager has adjusted documentation to state that foods after 4 hours on time are discarded. 0 points. |
|
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 cooked noodles in cooler that were tightly covered and stored in deep, plastic containers while cooling. Also observed boiled eggs cooling inside of damaged 2 door display unit. CDI- Items were placed in uncovered, shallow pans and moved to freezer for aggressive cooling. VR- facility has up to ten days to decrease amount in cooler for more efficient cooling. |
|
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. Dry ingredients along make line were not labeled. 0 points. |
|
47
|
1
|
Non-food-contact surfaces clean |
Yes |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on interior and exterior of refrigeration equipment, exterior of fryers, walk in cooler door handle etc. REPEAT - 1 point. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged floor tiles throughout facility. Water is starting to stand still in several crevasses throughout the prep kitchen. 0 points. |
|