| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage, bottled water stored over cooked chicken on prep table shelf. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink.-PF Observed food employee rinsing off hands with wand at 3 comp sink. CDI- instruction provided to PIC |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
(3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in bus tub stored above raw beef in bus tub. CDI- reorganized |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer unsoiled and at correct concentrations. -P Observed excessively soiled sanitizer in 3 compartment sink. This has been a Violation all three inspections at this facility. Repeat Full points |
|
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 full, covered bus tubs of cooked chicken date marked Monday 2/9 at 51-54 F. CDI -PRODUCT VOLUNTARILY DISCARDED 5 FULL BUS TUBS OF COOKED CHICKEN BY PIC |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bourbon chicken on front service line and cooked chicken on prep table in kitchen to be held below 135 F. See temp table
CDI- product reheated above 165 F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken stored covered by inverted pan in top of prep unit. CDI- placed in walk in cooler to cool Thie is a repeat violation |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility usually holds fried cheese wontons , egg and spring rolls using TPHC, but did not have these items time labeled today. |
|
31
|
1
|
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 cooked breaded chicken cooled in coverded plastic, high volume and full bus tubs, as well as cooling covered in top of a prep unit. Observed this facility's failure to cool using proper and effective methods all three inspections. VR for effectiveness of cooling procedure |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee washing in 3 compartment sink with no dishwasher onsite, at 84 F. CDI- temp raised over 110 F. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit tops to have excessive residue accumulation. |