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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee
prep raw chicken on prep counter and then proceed to prep produce on same counter without washing, rinsing or sanitizing
occurring in between. CDI- Educated staff on risk and the surface was properly washed, rinsed and sanitized. Broccoli on counter top was immediately washed and placed in walk in cooler storage. - 3 points. REPEAT.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Wontons and other foods in the
freezer were not properly covered while stored. Observed several boxed foods on the floor in the freezer and outside the walk in cooler. CDI- foods were covered, and boxed foods were uplifted from the floor. REPEAT -3 points.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored over cabbage heads and eggs in walk in cooler. CDI- food items were arranged. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed can opener blade with old, soiled food buildup. CDI- EHS placed can opener in 3 comp sink for washing. 0 points. |
|
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 Cut Cabbage was cooling inside of cold hold unit flip top. CDI- cabbage was moved to walk in cooler to cool. -.5 points. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer condenser that is allowing for major ice
buildup along the interior. Remove ice buildup from walk in freezer and have condenser serviced to refrain from ice build up
occurring. Equipment is to be in good working repair. REPEAT - 1 point.
4-501.12 Cutting Surfaces - C Replace heavily stained cutting boards with deep cuts. Cutting boards shall be smooth and easily cleanable. |
|
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. Cleaning is needed on exterior of grill station, interior of cold hold unit, exterior of chicken steamer, walls, floors and ceilings, -.5 points. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf Hot water at 3 comp sink was being inconsistent with hot water temperatures out of the faucet. Hot water was staying stagnant at 112 degrees prior to getting as high as 130 degrees F. PIC is to have this addressed within the next 48 hours. Facility is already using single service articles for servicing. CDI- will return to check consistent hot water temperatures. - 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverages such as coffee with no lid, and bottled water storing above prep station at cold hold unit. Ensure that personal beverages are being stored in designated areas. -.5 points. |
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