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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 |
|
|---|
|
4
|
1
|
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 open employee can drink stored on prep table next single service items. CDI- Drink removed. |
|
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 41F. -P Observed baked chicken being cooled in drawer cooler for approx. 5 hr 45 min at 54 degrees and lo mein noodles cooling in very deep tubs with tight lids in walk in cooler for approx. 4 hr 45 min. Items not cooling fast enough to reach 41 in the next 15 min. CDI- Chicken reheated on flat grill above 165 to be served. Noodles separated into shallow pans, uncovered and placed in walk in freezer. Observed noodles to have cooled 41 15 min later. |
|
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 Observed deep and covered tubs in use to cool lo mein, not cooling at proper rate to properly cool in required time. CDI- |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed beef thawing in a pan of water, not under running water. CDI- Beef moved to walk in to continue thawing. |
|
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 employee place rice warmer insert on floor then place potentially contaminated insert on edge of rice cooker while scooping rice, potentially contaminating rice. CDI- Employee corrected, voluntarily disposed of rice. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
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. Observed in use flat grill spatulas being stored in room temp water in pan. CDI- Spatulas cleaned at dish and replaced. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket on prep cooler in kitchen is badly torn and falling off the cooler door. Needs replacing ASAP. |
|
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 employee eating in kitchen. CDI- Employee removed food from kitchen. |
|