| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk celery and onions stored above ready to eat food in walk in cooler. CDI - celery moved to lower shelf. Do not store unwashed produce above food that is ready to eat. REPEAT - no point escalation as other foods observed covered and stored properly during inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife hanging on rack stored as clean with food residue present. Can opener with dark buildup on blade. CDI - both items removed for cleaning.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine providing cl sanitizer at less than the required 50ppm minimum. PIC noted that the source container was almost empty and she would have to purchase new. EHS directed PIC to wash items in dish machine but to use 3 part sink to manually mix sanitizer for dipping the washed items. Sanitizer provided in 3 part sink at 50ppm cl during inspection. Location uses only single service items for customer service. Verification required. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cooked previous day still cooling in walk in cooler at 44f. CDI - PIC discarded. Ensure hot food is cooled from 135-70 within 2 hours and then finishes to 41f within a total of 6 hours. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food stored in flip top prep cooler holding above 41f. See chart. Ambient air temperature of unit reach in portion at 42f. PIC to call for service. Do not store TCS food in the cooler unit it is repaired and verified to be holding food at 41f or lower. Verification required.
Observed container of raw egg holding at 78f at wok station with no method of cold holding present. CDI - PIC discarded. Raw eggs are a TCS food and must be temperature controlled. Use ice bath or other method to keep the egg below 41f when out at the wok area. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking in place for any prepared or opened TCS food items in reach in coolers and walk in cooler. EHS discussed date marking requirements with PIC who must implement date marking system throughout back of house. All TCS foods that are prepared must have a date mark present that does not exceed 7 days. All opened TCS foods in coolers must have a date mark that does not exceed 7 days. When filling small containers for the prep coolers from large containers in the walk in cooler - the same date must be placed on the small container. The date must follow the food from preparation through use until it is used or discarded. Verification Required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical PIC identified as grill cleaner with no identification. CDI - PIC applied label. All chemicals must have a label. REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 large deep plastic tub covered with plastic wrap cooling improperly in the walk in cooler from yesterday. CDI - PIC discarded. When cooling food, use methods that allow air flow to the food. Do not cool deep bulk quantities of food. Do not cover or seal food while cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp thawing under flowing water at 84f. When thawing TCS foods using flowing water, make sure the water temperature does not exceed 70f. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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 used as scoop in bulk items in walk in cooler. Observed ice scoop stored unprotected directly on top of unclean bulk ice machine. REPEAT |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on exteriors of equipment, shelving, outsides of bulk food containers, and more throughout back of house areas. Clean to prevent pests.
REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall surfaces throughout back of house. Accumulated debris and/or dark buildup on flooring under equipment in back of house. REPEAT |