| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment : 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottled drink stored on prep table in the kitchen. CDI: drink was relocated. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris remaining from last night’s use. CDI: PIC stated that he would clean before use. Cleaning process to be started. No points deducted due to improvement from last inspection. Observed dishes were being sanitized this time. Ensure employee washes dishes in 1st vat of 3-comp sink instead of middle vat. CDI: method was corrected. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low boy reach-in cooler with TCS foods including coconut milk, almond milk, half and half > 41F (see temp chart). CDI: all products discarded; thermostat was turned down. Service rep was called. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 bottles of cleaners that were not labeled. CDI: labeled properly.
7-201.11 Store toxic materials to avoid contamination. -P. Observed a spray bottle of bleach stored on reach-in glass front cooler at front. CDI: bottle relocated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 noodles in 2 door cooler cooling improperly in tightly wrapped closed bags. CDI: PIC transferred and separated noodles into 2 shallow metal pans and placed in walk-in cooler to finish cooling. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing in low boy coolers. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat:
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry good containers stored on the floor of kitchen. Observed buckets of sauces stored on the floor of the walk-in cooler. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on soiled side of the 3-comp sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler at bahn mi side and low boy reach-in. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up at hood system and above grill area. Observed cleaning needed on gaskets on low boy reach-in cooler. |