| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw beef stored above uncooked dry noodles in walk-in cooler. Bowl of pooled raw eggs stored on shelf above dumplings in sandwich cooler bottom. Raw animal products must not be stored above non-raw animal foods. CDI - Food storage order corrected during inspection. 0 pts. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chlorine sanitizer at 3-compartment sink measured less than 50 ppm on test strip. Chlorine sanitizers shall be 50-200 ppm. CDI - Chlorine added to solution until it was 100 ppm. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Mixer utensil stored as clean with food residue on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Mixer moved to 3-compartment sink to be rewashed. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Wok utensils are only cleaned at end of day according to manager. In-use utensils that contact TCS foods and are not stored in the food under temperature control must be washed, rinsed and sanitized at least every 4 hours. CDI - Wok utensils shall be cleaned at 4 hour mark from opening today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Spring rolls left out of temperature control measured 72F. 2 containers of chicken in the sandwich cooler measured 47F and 48F. Manager states that those containers were pulled out frequently during lunch today. TCS foods shall be held at 41F or less when in cold holding. Use time as a public health control for food items that can't be held at 41F or are left out during rush periods. CDI - Spring rolls and chicken containers moved to walk-in cooler to cool. TPHC procedure sheet sent to manager email in case establishment wants to begin using time as a public health control. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - 1 container of wontons was date marked as being prepared on 9-1. TCS ready-to-eat foods shall be discarded or used within 7 days of preparation. CDI - Wontons discarded. // 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Thawed bus tubs of cooked chicken in the walk-in cooler were not date marked. Water chestnuts, baby corn, steamed broccoli, and thawed pork did not have date marks in sandwich cooler. TCS ready-to-eat foods shall be date marked and used within 7 days if held under refrigeration, with day 1 being the date the can was opened or the date the item was cooked. Place thaw dates on foods when pulled from freezer. CDI - Items dated. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing - C - Raw chicken thawing underneath running water at the prep sink. Water coming from the faucet measured 86F. Chicken measured 44-63F. TCS foods shall be thawed under refrigeration or underneath running water that is 70F or less. Thawing TCS foods must not rise above 41F during thawing process. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C - Salt, sugar and MSG on chef's cart were not labelled. All ingredients that are not readily identifiable must be labelled. 0 pts. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Repeat - Wiping cloth buckets measured less than 50 ppm chlorine. Wiping cloths shall be stored in sanitizer at appropriate concentration when not in use (50-200 ppm for chlorine). // Also, 1 wiping cloth bucket was stored on the floor. Wiping cloth buckets must be stored at least 6 inches off the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C - Scoops stored in water that was only 108F on steam table. In-use utensils shall be stored in a clean area or in water that is above 135F. 0 pts. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Soy sauce buckets are being used to store other foods. Single-use and single-service articles shall not be reused. 0 pts. |
|
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 - 1 torn gasket present on door of sandwich cooler. Condensate leaking from condenser in walk-in freezer. Equipment shall be maintained in good repair. Replace gasket and repair/evaluate walk-in freezer so it does not drip ice. Do not store foods underneath dripping condensate to prevent potential contamination. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Spray gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C - Men's restroom door was being kept open. Maintain restroom doors closed unless they are being cleaned. 0 pts. |