|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed heavily dented can of soy sauce stored on shelf. CDI - PIC discarded can. -0 points- |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer with concentration of 0ppm. CDI - PIC remade sanitizer with a chlorine concentration of 100ppm. Use sanitizer test strips to test sanitizer concentration of spray bottles and three compartment sink. -1.5 points- |
|
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 chicken wings in plastic buckets being kept on kitchen floor. Chicken wings were approximately 54F. PIC was advised to store chicken wings under refrigeration until time of cooking. CDI - Chicken wings were returned to walk in cooler to rapidly cool to 41F or less. -1.5 points- |
|
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 bowl of cooked beef at 130F cooling at room temperature. PIC stated that beef is cooked, allowed to cool, and then taken to reach in cooler to cool. CDI - Cooked beef was taken to reach in cooler to rapidly cool to 41F or less. -0 points- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Back door of establishment was left open at start of inspection. Keep doors to establishment closed when not in use. -1 point- |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic buckets of raw chicken stored on floor in kitchen. Raw chicken was placed on floor before being cooked in fryer. PIC was advised to hold chicken under refrigeration until time of cooking and to keep items off floor. CDI - PIC returned raw chicken to walk in cooler. -0 points- |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils held in water with a temperature of 90F near rice cooker. |
|
54
|
0.50
|
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 phone stored on shelf with clean equipment and utensils.
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored in reach in cooler with customer food. Designate an area for the storage of employee food and possessions away from equipment, customer food, and utensils. -0.5 points- |
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