| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite until mid way through the inspection. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -
Observed raw shrimp stored over sauce in the 2 door reach in- cdi shrimp moved to the bottom shelf.
Observed raw egg stored over veggies- cdi raw egg moved to bottom shelf.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P
Observed water pitchers stored in consumable ice- cdi moved to the reach in cooler. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed build up on the slicer, orange press, dishes stored as clean(bowls and peelers).
cdi- all sent to be washed. Slicer disassembled but still could not be completly cleaned due to not knowing how to take aprat completely- VR on 3/1. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P
Chicken soup was cooling from last night and was 46F in the middle- cdi discarded.
The red soup was put into individual containers and left open to cool to 45F- use this method on all soups or a variation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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. -
Observed soup cooling in the walk in overnight in a very deep portion- cdi discarded.
Thank you for using a better method on teh red soup but it must be used for the all hot soups cooling or another approved method. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed beef, shrimp thawing at room temerature today- cdi beef and shrimp put under running cold water.
TCS foods can be thawed while cooking, in the microwave, in the refrigerator, or under continously running Cold Water. |
|
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.
Red seasoning in container today with no label- cdi labeled during inspection. |
|
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 food stored over restaurant food throughout the facility(on shelves, in coolers). Cdi all collected and put into a container that was stored on the bottom shelf.
Thank you for keeping food off of the floor. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Build up on flip top racks, shelving, gasketst, wok system, dry good containers. |
|
50
|
1
|
Sewage and waste water properly disposed |
No |
No
|
Yes |
5-401.11 Capacity and Drainage - C
Observed the wok drain system not working today- unclogged during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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.k
Some build up on the walls today and wall racks.
Observed ceiling tiles that are acoustic and have areas where they have been leaked upon- provide vinyl tiles that are in good repair and easy to clean. |