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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 |
|
|---|
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P Observed kitchen employee come from outside through backdoor and attempt to resume food handling/ washing produce without washing hands first. CDI- Employee corrected, properly washed hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A) - Separate raw animal foods from ready-to-eat foods - P Observed box of raw shell eggs stored above boxes of vegetables in 3 door fridge in BOH. CDI- Eggs moved away from RTE food.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment, utensils, single service, and linens. P Observed washed and peeled zucchini stored back in orginal unclean box the unwashed zucchini came from. CDI- PIC re-washed the zucchini. Dont' re-use produce boxes to store washed produce. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) Maintain TCS foods in hot holding at 135F or above. P- Observed cooked chicken pieces in broth next to stove at 90F for approx. 1 hr, carrots on turned off stove at 110F for approx. 2 hrs (CDI)- chicken and carrots were both reheated on stove to 165+ for proper hot holding at 135 min. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed chef base ambient temp reading 44 on outside thermometer, all TCS foods were 43 - 44 degrees including raw beef, lo mein, and cooked broccoli. CDI- PIC moved borderline cold foods to BOH 2 door fridge to chill and cold hold at 41 or below. CDI - PIC was able to turn down chef base temp control, observed chef base thermometer reading 35 on outside and reaching 40 ambient temp inside. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf Observed rice in BOH 3 door fridge actively cooling with a tight lid. CDI- PIC removed lid to help rice cool faster. Observed cooling at proper rate by end of inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not fully self close. Repair auto closing device as needed.
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. Pf Observed a large amount of dead yellow jackets in nearly all ceiling light fixtures. |
|
55
|
1
|
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. Better cleaning needed of floors under kitchen equipment on cookline and near can wash. Need to clean can wash area walls of cobwebs especially above ice machine.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Observed floor wall transitions in kitchen near 3 comp sink and behind cookline needing proper sealing/ cove base installed as needed. |
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