|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink at 50ppm. CDI: dumped and refilled to proper concentration.
4-703.11 Hot Water and Chemical-Methods - P. Observed employee at dish area wash, rinse, and skip sanitize method. Observed same employee wash, rinse, and only submerge dish for a second then place on drainboard. CDI: had employee stop; alerted manager; educated manager and employee on correct method and contact time of sanitizing solutions. Dishes were washed again using correct methods.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable knives stored with food debris. Observed meat grinder stored as clean with dried meat debris remaining. Observed rubber gloves used for marinating stored on shelf with food debris remaining. CDI: all items removed and taken back to dish area to be cleaned. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside meat walk-in cooler and produce walk-in cooler fried sushi 42F, boiled eggs 54F, cut cabbage 43F, stuffed crab 43F, crab meat 55F, and house special roll at 45F. CDI: by voluntary disposal; some items were able to be cooled down and transferred to walk-in freezer to rapid chill. Manager informed me that both coolers were on defrost cycles. Work order will be placed to adjust defrost time and lower thermostats on both coolers. |
|
31
|
0.50
|
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 several items inside walk-in including fried chicken, ribs, and meatballs cooling in large batches and covered with plastic. CDI: separated into 2 shallow pans and stored inside walk-in freezer to rapid chill. |
|
42
|
0.50
|
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 multiple pans wet stacked on shelf at dish area. |
|
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. Observed torn gasket to walk-in meat cooler. Observed worn damaged dish racks.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed one fryer basket damaged with wires loose and coming apart. Observed cracked plastic food containers.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards with deep cuts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food debris on non food contact surfaces of cooking equipment and shelving racks at cook station and shelving above prep sink at walk-in cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment:
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 build-up on walls at dry storage area and various other areas of kitchen. |
|