| 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 ground meat stored above frozen vegetables in walk in freezer. CDI - meat moved to below vegetables. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. Also observed condensate dripping onto slicer from A/C ductwork above. VR - verification required.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed metal prep table being used to cut raw chicken, Then observed employees cleaning table using sanitizer alone. PIC said that broccoli would be cut next on table. CDI - explained the need for soapy water followed by rinsing before sanitizer is used. Employees went back and washed, rinsed, sanitized table properly. |
|
18
|
0
|
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 41F. -P. Observed noodles cooling in metal pan in walk in cooler. Pan was partially covered and som e of the noodles had been placed into prep cooler on wok line before reaching 41F. Cooling rate was too slow. CDI - PIC removed lid, stirred noodles, and they began to rapidly cool. Explained need for better cooling practices. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some TCS foods holding above 41F. Some were above 41F due to ineffective cooling methods but others were above 41F due to equipment function - example: raw beef, dumplings. VR - verification required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed over the counter medication stored on top of iced tea urn just inside kitchen. CDI - medication moved to personal storage area. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 lo mein noodles being placed into cold holding while measuring above 41F. Observed them also cooling in partially covered deep metal pan in walk in cooler. Observed shrimp cooked earlier today placed into prep cooler for cold holding before reaching 41F; same situation with lettuce wedges. VR - verification required. |
|
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 a few pans on rolling cart in front of wok line were unlabeled. Labels appeared to have fallen off. |
|
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 tub of chicken just prepped had been placed on floor of walk in cooler. CDI - chicken was moved to shelf above. |
|
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 employee working with chicken while wearing bracelet on wrist. |
|
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 damp wiping cloth left on cutting board at wok line. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split gaskets on walk in cooler and prep cooler. Observed peeling shelving in walk in cooler and prep cooler. Observed rusted prep table lower shelving. |
|
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 buildup of food and debris on shelving of coolers, especially walk in cooler. |