| 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 dispensing bowls crossed up and used for both beef and chicken., CDI - PIC used three bowls for portion control - one for shrimp, one for beef and one for chicken to prevent mixing the raw meats.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored in flip top in direct contact with RTE cut cucumbers. CDI - PIC voluntarily discarded the cucumbers and moved the raw chicken to the end of the front line of raw meats and to the far left. REPEAT-3- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in the dish machine. CDI - PIC used 3-comp sink and purged chlorine line. Service machine if sanitizer concentration is not maintained. -1.5- VR required no later than 03/10/2017. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut cabbage and mushrooms in bowls at room temperature in the front of the flip top on the service side of the line without written procedure. CDI - TPHC form emailed today. Have from filled out and available during inspections describing in detail how TPHC is done. -0- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed one can of residential pesticide in chemical storage near restrooms. CDI - Removed this from the facility and only use commercial pesticides safe for food service. -0- |
|
35
|
0
|
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. Observed unlabeled spices and other foods on rolling cart in metal pans and squeeze bottles. Label these with the common name of the foods. -0- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained water or ice. Observed wonton in ice water that is not drained on the prep table for the whole inspection. CDI - PIC used drain pan to move water away from food. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored over cooking woks and on prep sinks. Keep in sanitizer between uses. -0- |
|
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 wet stacked glasses in the bar. Separate these and allow to air dry prior to stacking. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area on Styrofoam cups exposed behind the bar. Keep the lip area of the cups protected. -0- |
|
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. Observed heavy buildup at the side panel on the wok stove. Facility is using cans to line the edges, but heavy buildup is present. Clean. REPEAT -1- |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed leak around the hot water and faucet of the 3-comp sink. Repair. -1- REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on the dumpster. Keep doors closed. -0- |