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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance- Pf -
Observed ice in the front hand sink. A HANDWASHING SINK may not be used for purposes other than handwashing.
CDI, discussed the purposed and the use of hand sink. If the front staff need to dump ice etc., please use the 3-compartment sink. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) REPEAT
Several unwashed produce stored in it's original boxes were stored above cooked noodles and other washed produce in the walkin. Also noted, several sauces at the makeline were uncovered. Two cooled bourdon chicken were found uncovered in the walkin cooler. Food shall be protected from cross contamination by storing food accord to their final cook temperature and storing food covered or wrapped.
CDI, lids were added to all items and items were properly rearranged. |
|
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-
At the start of the inspection, cream cheese was found sitting on the rack with spices at 62F. Maintain all TCS foods in cold holding at or below 41F.
CDI, PIC stated that the cream cheese was out for prep and been out for approximately 45 minutes. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- (PF) REPEAT
Observed cut cabbages (53F) cooling in the top portion of the flip top unit. Quickly cool foods using methods such as open/vented shallow pans or active stirring. Cold air must flow around product to remove the heat. Also observed large buckets of sauces with cooked vegetables starting to cool in over 5 gallon buckets.
CDI, PIC state the that cut cabbage was cut at approximately 9am. The cut cabbage was placed in the lower portion of the flip top to rapidly cool down. The buckets and bourdon chicken were portioned into smaller containers. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage- C -
One scoop was stored with the handle touching the dry good. 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
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment- (C)-
The heating element on the gasket to the reach-in freezer is not properly working resulting in ice build up on the gasket and door. Equipment shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods- (C)- REPEAT
Reseal the splash guard back to the hand sink in the prep area. 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. |
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