|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed cut onions, washed and peeled onions, cut celery, chicken bones, and cooked chicken uncovered in the walk in cooler and walk in freezer. Products had lids put on them today to correct.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed dishes being washed, rinsed and airdried without a sanitizer step. Sanitizer made during the inspection and dishes were sanitized to correct.
4-702.11 Before Use After Cleaning - P
Observed build up in the ice machine(top and bottom). Wash, rinse, and sanitize this unit.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Observed cabbage stored out of the refrigerator today upon entrance to the kitchen and it was at 47-50F- product discarded today.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed chicken cooling at room temperature today- moved to the walk in cooler to correct.
Observed chicken stock cooling in a very deep portion and in a plastic container- sent to be hot held instead of cooled down.
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 |
|
37
|
1
|
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 2 buckets of chicken stock and a bucket of soy sauce that were stored on the floor uncovered today- chicken stock taken to be hot held on the stove and the soy sauce was placed into the walk in cooler to correct. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Observed scoops in dry goods with no handles to store out of the product- these scoops were discarded today.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed build up on the walk in racks, dry good container, and seasame seed dispenser.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed an employee jacket, lysterene, and cologne stored over restaurant dishes today- employee items moved to the bottom shelf.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. |
|