|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles previously cooked then placed inside of prep unit. Rice noodles when temped had a temperature of 122F. Rice noodles was discarded voluntarily. Keep foods either 41F or below or 135F or greater. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control; Ensure that team members are updating time stamp when holding foods on TPHC. Observed chicken stored on time with an out of date time stamp attached. When asked, PIC stated that the chicken was recently cooked around 15 minutes ago and time stamp was not updated. |
|
33
|
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 foods such as cooked wheat flowers with a tightly fitting lid inside of reach in unit. Ensure that foods aren't in bulk and the lid is removed to quickly cool foods down at a faster rate. Lids were removed during the inspection and foods were placed in reach in unit in smaller, thinner portions. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats throughout the facility. Be vigilant in efforts to further control the spread of pests. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored out on countertops during the inspection. Ensure that wet wiping cloths are stored in sanitizer buckets in between 200-400ppm. Moved to sanitizer during the inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required Ensure that pans are being properly air dried using pyramid stacking method or another approved means. Observed dishwasher using dry cloth to dry dishes. This is not an approved method. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Ensure that single service items are stored in a clean, protected location with protection using inversion or covering. Observed single use clam shells left open ended during the inspection on counter beside sushi station. Inverted during the inspection. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls behind fryer and floors throughout facility |
|