| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - (P)-REPEAT- Observed raw ground pork stored over ready to eat food items in the walk in cooler. Raw seafood is stored in the flip top and there was not barrier between the raw seafood and ready-to-eat foods stored below. FOOD shall be protected from cross contamination by separating raw animal FOODS during storage, preparation, holding, and display and arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. Store ready to eat foods separate from packaged foods. Keep foods covered when not in use. CDI- food rearranged accordingly.
Points maintained at half for improvement since last inspection. All spices had lids today. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Noodles were stored on the counter at 63F. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) CDI- Person in charge moved to cooler. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)-REPEAT- Noodles that were prepped and portioned yesterday were in the walk in cooler with no date. Shrimp that was cooked yesterday was in the freezer with no date mark. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Maximum hold 7 days. When freezing TCS items the cook/prep date, freeze date, and thaw date shall all be marked. CDI- Person in charge put the cook/prep date on the noodles and shrimp. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)- The QUAT sanitizer in the sanitizer bucket exceeded 500ppm during the inspection. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).(P) QUAT sanitizer shall be 150ppm-400ppm. CDI- Person in charge diluted sanitizer to the proper concentration. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - (Pf).-REPEAT- Observed potentially hazardous, ready to eat foods (shredded lettuce and bean sprouts) cooling in flip top unit of sandwich cooler. This part of the unit is good for keeping foods cold but not for cooling foods down efficiently. Beef cooling in walk in cooler was tightly covered and bean sprouts in water were cooling in a large deep pan in the walk in cooler. When temperature of potentially hazardous food cools to 135 degrees F, active cooling methods must be used such as 2- 4-inch-thick layer in refrigeration, using ice bath, with ice wand, by portioning into smaller portions, using shall pans such as a sheet pan, and/or loosely covered or uncovered and protected from contamination until food is 41 degrees F and may be covered. CDI - foods moved to nearby reach in cooler to chill, and uncovered. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C; -REPEAT- Observed tongs stored below waist height on the front of the fryer, and multiple scoops with handles submerged in food products. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)-REPEAT-Observed ice build up on the walk in freezer door. Torn gasket and rusted shelving at the tall one door freezer. Rusted shelving noted in the clean dish area and walk in cooler. Loose threshold in the walk in cooler. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Equipment shall be maintained in good repair. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)- Facility's QUAT test strips were expired. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Order new test strips. CDI- REHS provided a length of test strip to facility. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)- General cleaning needed of shelving and nonfood contact sides of cooking equipment in the kitchen. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 System Maintained in Good Repair.- The cold water faucet is broken on the handsink by the dish machine and there was a minor leak noted at the prep sink faucet on the cook line. A PLUMBING SYSTEM shall be: (B) Maintained in good repair. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- The wall around the mop sink faucet needs sealed/repaired. Noted ceiling vent covers in the kitchen beginning to rust. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.16 Drying Mops (C)- Mops were noted stored with the head up and dripping down onto the handle when stored to dry. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |