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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed red peppers, oranges, and greens above RTE food. CDI items relocated. Repeat.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed raw mushrooms that were uncovered and had bottom of pan stored on top of food. CDI items covered. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cabbage, raw beef, raw chicken, and sesame chicken that was holding in prep top at 42-45F. Items will be held for less than 4 days. Observed sesame chicken at 49F, garlic sauce at 71F, kongpao sauce at 70F, and sesame sauce that is held on counter during service. CDI items placed on time and discarded at 2:30pm. Suggest facility use time for chicken and sauces that use heat treated plant food. |
|
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
Observed no items that were prepared the previous day dated in prep unit or walk in. CDI items dated. |
|
31
|
0
|
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 dumpling, chicken, shredded chicken for egg roll, and tofu cooling and tightly wrapped. CDI items uncovered to facilitate cooling. |
|
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 on counter and underneath cutting boards. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. P
Observed snow peas in brown paper bags. CDI items placed in plastic containers. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee food items comingled with food for the facility. Suggest facility designate a specific area to store employee food items. |
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