| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground pork stored above raw shrimp in walk in cooler. CDI - PIC moved ground pork to lower shelf. Do not store raw ground meat above raw shrimp. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed single door upright cooler in front area with internal ambient air temperature of 44f holding cut iceberg lettuce at 51f. PIC discarded lettuce. Unit is not operating properly. PIC noted that when unit turned down to proper temperature it freezes up. VR required within 10 days to evaluate cooler.
Do not store any TCS foods including cut lettuce, whipped cream, or house made TCS sauces in the unit until repair and cold holding have been verified. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 multiple TCS foods in both the walk in cooler and in both prep units with no date marking present including cooked noodles, egg rolls, cooked chicken, open won tons, cooked shrimp, sprouts, mixed cut greens, etc. VR required within 10 days to evaluate date marking.
All TCS foods which are prepared or opened and are kept on site longer than 24 hours must have a date mark. REPEAT |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Insect Control Devices, Design and Installation - C. Observed fly light sitting on top edge of upright cooler facing outward directly over open single service items and foods. Relocate fly light away from food and food contact items. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.14 Food Preparation - C. Observed raw chicken being trimmed and prepared into bowl on 3-part sink which is set up for use and holding dirty dishes. Do not prepare foods in/on sink which is holding dirty dishes and dirty wash water. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used soiled wiping cloths in wok area and in prep are laying on equipment surfaces. Once used, place soiled wiping cloths into sanitizer between uses or remove them to soiled linen receptacle. REPEAT |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C. Observed knife stored wedged into unclean window ledge in wok area. Store utensils on clean surfaces to prevent contamination. REPEAT |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together wet on clean utensil rack. Once clean, air dry pans before stacking together. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed debris and residue present on general surfaces throughout kitchen area. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles present in back of house areas. Repair. |