| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of pooled eggs stored inside container of Cooked chicken in flip top unit. CDI - Employee relocated container.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed head of cabbage stored directly in contact with shelving. Employee providing plastic wrapping for item. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw shrimp and raw chicken cooling in walk in cooler without change in temperature in 30 minutes. CDI - All containers uncovered to allow air to flow and cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products in both flip top units holding 45F and above; see temp chart. Ambient temperature of both units 50F and above. CDI - All TCS products brought up this morning in bottom portion taken to walk in freezer. Items for immediate service placed on temporary TPHC. EHS will revisit within 10 days to ensure cold holding at 41F is achieved. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 raw chicken and raw shrimp cooling from prep with plastic tightly covering products in walk in cooler. CDI - All containers uncovered to allow air to flow and cool rapidly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Both flip top units unable to cold hold TCS items at 41F or below. EHS recommended using ice to hold products or using TPHC for 4 hour time hold with discard. Verification required within 10 days of inspection. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large holes in open air screen used to protect back opening. Observed front door propped open. REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl without handle used as scoop in fried noodles. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gasket on walk in freezer door. Observed split gasket on ice machine door. REPEAT. *Points kept at zero due to new equipment repairs noted since last inspection* Low risk. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan cover inside walk in cooler in need of cleaning. Observed air filters on outside of ice machine in need of cleaning. REPEAT. |