| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shrimp stored above various sauces. If any of the sauces go on foods not cooked min. 165, cross contamination is a risk. CDI- Sauces moved.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed wire rack baskets used to hold egg rolls with egg rolls directly touching racks. These rack baskets are not made for direct food storage. CDI- Baskets lined with wax paper. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food debris and residue left on them, observed knives on knife rack at prep table left with food debris. CDI- Dirty items placed in dish area for re-cleaning. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed strips of chicken cooked approx. 3 hrs earlier that were 75 degrees stored in deep and covered tub. CDI- Chicken disposed of. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 gravy sauce made from chicken broth from 3 days ago that was not date marked in walk in cooler. CDI- Sauce date marked.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed some gravy sauce in prep cooler date marked for 3-10-15, 10 days ago. PIC said that it was date marked incorrectly. CDI- Sauce disposed of. |
|
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 deep and sealed tub of chicken incorrectly cooled. CDI- Chicken disposed of, reviewed cooling methods with PIC. Observed fried chicken pieces left out to cool at room temperature without cooling methods. CDI- Chicken moved to walk in cooler to continue cooling process. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of ice that is used for food ice baths, stored on floor of walk in freezer. CDI- Ice stored off the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a bracelet while prepping food. CDI- Cook removed bracelet. |
|
47
|
0
|
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 meat slicer which PIC said is no longer used, that needs cleaning of food build up. Keep clean or remove from premises. |
|
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 storage racks and personal items needing to be labeled and better separated from restaurant items. |