|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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 chicken cooked at 11:00 AM over 70F after 3 PM in walk in unit. CDI: Chicken was voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in walk in unit holding between 42F and 43F. Observed noodles and raw shrimp in lower portion of flip top unit holding at 54F and 52F respectively, as well as bean sprouts and chicken holding at 45F and 43F in the top portion of flip top unit. Bean sprouts, shrimp, noodles, and chicken were laced on ice and stored in walk in unit to facilitate rapid cooling to 41F. PIC will have to adjust walk in thermostat to ensure proper holding. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT. |
|
31
|
0
|
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 chicken cooling in a deep, tightly packed plastic container with a plastic film over it. CDI: EHS discussed proper cooling methods with PIC, including spreading product on a sheet pan and using the freezer. Chicken voluntarily discarded. |
|
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. Observed all items on chef cart unlabelled during inspection. CDI: Items on cart labelled. |
|
37
|
0
|
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 a box of napkins stored on the floor of front storage room. CDI: Napkins elevated off the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on prep surface of flip top unit. CDI: Cloth placed in sanitizer bucket. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 vent covers in both walk in cooler and walk in freezer with dust buildup. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed no lighting in employee restroom/service sink closet. REPEAT. |
|