|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding in rice cooker below 135F. CDI PIC reheated rice to >165F. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 noodles and chicken cooling tightly covered in large 1 door reach in. Observed noodles cooling in flip top cooler. Observed noodles cooling on prep table at 68F. PIC stated noodles were recently prepared, cold water placed over product. Active cooling process begins at 135F. CDI noodles and chicken were placed in to smaller containers and placed in reach in freezer to rapidly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor open upon entering facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in prep area. REPEAT VIOLATION. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
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. Observed facility using large number of plastic containers not intended for multi-use of food items. Observed sticker residue on several containers.
4-501.11 Maintain equipment in good repair. Observed split gaskets on reach-in cooler. Observed split gasket on reach in freezer. Observed rusted shelves in all reach-in units.
4-502.11(A) Maintain utensils in good repair. Observed knife covered with electrical tape in flip top cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment throughout facility collecting food and grease residue; gaskets, shelves, flip top lids, bottom of coolers, sides of equipment around grill area. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 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 heavy grease residue under grill, pipes near grill, under 3 compartment sink. REPEAT VIOLATION. |
|
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 personal items stored in direct contact with customer items.
4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed heavy grease residue collecting on the ventilation hood system above grill. |
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