|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 chicken on top of raw pork in walk in cooler and walk in freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp stored in bowls on top of buckets of sauce. CDI - Cooler and freezer rearranged with correct storage order per REHS. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
General Comment
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue and entire labels left on outside of pans that have been washed and stored as clean. CDI - All pans with sticker residue sent to dish for reprocessing. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple containers of egg rolls, spring rolls, and breaded cooked chicken with no date marks in the low prep cooler. Items were back dated as PIC said they were all made two days prior. Also, items in flip tops are not being date marked. CDI - Items were back dated when the staff was certain of the day prepared; all others discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer reading above 200ppm via test strips. CDI - Solution diluted to 150ppm. |
|
35
|
2
|
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 goods at cook line not labeled. This is a repeat violation. Recomended that each container be stacked inside a second one, then label the bottom one as it will be washed less frequently. This should make it easier to keep labels on. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter. CDI - Placed in sanitizer. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment
4-501.11 Maintain equipment in good repair. Gaskets of low prep coolers damaged and in need or replacing. |
|
47
|
1
|
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. Build up of grease and food debris on many frequently handled surfaces such as low prep cooler door handles, soap dispensers, and handsink faucet handles. Clean all. |
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