|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed large amount of ice dumped into hand sink next to ice bin. This sink may only be used for handwashing. Hot water was run to melt the ice.
5-202.12 Provide at least 100F water at handsinks. Men’s restroom hand sink still does not have hot water. Manager showed me the service request that is in queue to have it fixed. It’s likely the mixing valve. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts stacked high in prep unit #1 at 53F at the top (41F at the bottom). Observed avocado sauce made today in prep unit at 47F. Likely a cooling method issue. Moved to walkin cooler. Observed cream cheese stacked too high in prep unit, 49F at top and 41F on bottom.
Staff will reduce the amount of product in these containers. They will use these within 4 hours.
Points not escalated due to the large amount of improvement seen from last inspection. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety
Observed curry sauce beyond 7 day date mark. Discarded.
Observed pork belly without the pull date (from freezer) on it in first prep unit. Labeled with date pulled.
Observed cooked shrimp with no date in second prep unit. Discarded.
Observed chopped pork belly without pull date on it in wok station prep unit.
It looks like the dates on the plastic containers are rubbing off. Recommend switching to stickers.
Did not escalate points due to the large amount of improvement seen. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 sauce bottles at wok line without labels. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep unit cutting board. Moved to soiled linen area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.Cutting boards are getting stained and etched. Replace or resurface those in poor repair.
4-501.11 Maintain equipment in good repair. Shelving in walkin cooler is rusting. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage observed throughout. All floors need to be re-sealed as bare concrete is visible. |
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