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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 several employee drinks stored above prep unit on shelf. CDI - PIC moved all items to employee bin and placed bin on lower shelf. - 0 - |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several pieces of cooking equipment stored inside of hand sink near fryer. CDI - PIC removed items. Maintain access to hand sinks at all times. - 1 - |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed bourbon chicken, mango chicken, teriyaki chicken, and fried chicken holding below 135F on front steam table. Observed vegetable broth holding below 135F on cart in-between woks. CDI - All chicken reheated to at least 165F before being placed back into hot holding. Temperatures verified by EHS. Vegetable broth put on TPHC for remainder of 4 hour time limit. PIC stated she would like to add vegetable broth to TPHC form. Item added. - REPEAT - 1.5 - |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed shrimp and cut cabbage stored in prep top above 41F. Ambient air temp of unit 40F. CDI - Items moved to walk in cooler to be rapidly cooled. Keep prep top closed when not in use to help maintain temperature requirements. - REPEAT - 3 - |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed shrimp and cut cabbage in prep top without dates marked. Each item was prepared yesterday. CDI - PIC marked dates. - 0 - |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of spices and sauces on cart in-between woks without labels. - 0 - |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed floors, walls, and ceilings in need of deep cleaning. - 0.5 - |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and phone charger stored on prep top. Observed employee water bottle comingled within facility dry goods. CDI - Items moved to employee bin. - REPEAT - 1 - |
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