| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw eggs stored above sauces in the walk-in cooler. Observed unwashed produce stored above cut cabbage in the walk-in cooler. CDI - Eggs were moved to the bottom shelf. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed 0ppm chlorine sanitizer in the 3-compartment sink and sanitizer buckets. CDI - Chlorine was added to the mixture to bring it to the appropriate concentration. |
|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
No |
REPEAT
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 45-46 degree noodles in the walk-in cooler that were cooked one dat prior to inspection. CDI - Items were voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
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 noodles that had not cooled to 41 degrees over night due to thin pans being stacked high on top of each other and having tight lids. EHS explained how stacked pans perform like one large container. Efforts had been made from previous inspection to improve cooling. Manager stated that they will not stack the pans high and will leave the lids cracked until the product cools to 41 degrees. They will also utilize the walk-in freezer for rapid cooling. A Risk Control Plan may be implemented during next inspection if proper cooling is not achieved. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed an employee serving food with no hair restraint. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed grease and food debris on the prep cooler door gaskets. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
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. Observed missing and broken cove tiles along the entrance to the walk-in cooler. |