|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed celery and unwashed bell peppers stored above five gallon buckets of sauces that are ready to eat. CDI - Rearranged to correct today; Chef indicated that facility will beging washing these items and store in a clean plastic bin so the sauces can go back to the bottom shelf. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sesame chicken holding at 60F in flip top unit. CDI - Pan on chicken discarded; instructed chef not to overstock items in the flip top. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 items such as egg rolls and sweet and sour chicken are cooked in batches, then frozen and pulled to the walk in cooler to thaw. Sweet and sour chicken had no date mark in low prep cooler; egg rolls and sweet and sour chicken in walk in cooler only have the date pulled to thaw but nothing to indicated time before freezing. CDI - Instructed chef to date the items with the day cooked, frozen, and thawed; chef did as instructed. Items correctly back dated. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry goods such as salt, sugar, and msg unlabled at cook line. Label. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Upon entering kitchen, observed multiple wet wiping cloths stored on cutting board. Keep these in sanitizing solution or place in laundry once wet. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Discussion with chef indicated that food pans are dried with a cloth before storing. Discontinue. |
|
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. When told to date mark items in walk in cooler, staff made paper labels, and dipped label in a small bowl of liquid cornstarch to adhear label to food container. Staff instructed to discontinue this practice; food in containers switched to new containers and old container sent to dish area for processing. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Walk in cooler floor needs resealing or repainting. |
|