| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-304.11 Food Contact with Equipment and Utensils - P -- Observed raw hamburger patties on a sheet pan stored over a sheet pan of cooked chicken wings. Do not place raw foods over or directly in contact with ready-to-eat foods, utensils, linens or single-service items to prevent contamination. The hamburger patties were moved to the bottom rack for correction. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed large container of rice cooked the previous day, cooling in the reach-in, stored above 41°F. TCS foods shall cool from 135°F to 70°F in two hours and then 70°F to 41°F in an additional four hours. The rice was voluntarily discarded to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed lettuce and blue cheese stored in the salad sandwich unit between 43-44°F and reach in dressing cooler at 45 F (see temperature observations). Store TCS foods at 41°F or below when cold holding. TCS items were re-located to another unit for correction in both units. Other items stored in the walk-in cooler until the unit can be repaired. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- REPEAT: Observed won tons prepared the previous day that needed to be date marked. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. Since the date of preparation was known, the sheet pan was date marked to correct the violation. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P, Pf -- Observed sushi rice using time as a public health control (TPHC) without a time label. Food using TPHC shall be labeled as written in the approved procedures. The rice was voluntarily discarded to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed rice stored in a deep container cooling from the previous day. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The rice was discarded to correct the violation. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C -- Observed wet wiping cloths stored on the cutting board and make line. Wet wiping cloths shall be stored in a container of approved sanitizer (150-400 ppm quat or 50-200 ppm chlorine) between uses. The violation was corrected by remaking the solution to 200 ppm and placed inside. |
|
47
|
1
|
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 -- Handle is peeling on the oven. Rust and chipping paint on cart beside the fryers that need to be sanded and re-painted. Holes in the stainless prep table from can opener mount and not easy to clean. Shelving rusted in the walk-in cooler and storage area. Repair flooring in the walk-in cooler floor where the seams have separated and bowing up. Equipment shall be maintained in good repair and components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed the salad prep unit and front dressing cooler running over 41°F. Three door reach in freezer not working. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. Service the unit.
4-101.19 Nonfood-Contact Surfaces - C -- Observed wooden blocks used to prop equipment and for shelving inside the walk-in cooler. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove the wooden blocks and replace with an approved material (e.g. casters) and shelving that is easy to clean. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C --Observed dust on vents and tops of large shelving. Wipe the inside of the reach-in mini cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C -- Floor tiles and baseboards throughout the kitchen and downstairs area are cracked and in bad repair. Lower wall damaged near line hand sink. Ceiling tiles around the sink in the men's and women's restroom are cracked and not easy to clean. Ceiling tiles in the women's restroom are damaged. Cabinet under handsink in the women's restroom in bad repair. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C- Clean floors at baseboards, downstairs in the dry storage area and under large equipment.
6-501.114 Maintaining Premises, Unnecessary Items and Litter - C -- Observed nonfunctional equipment in the basement around the bulk drink storage. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove equipment or store in a manner to facilitate cleaning and not create a pest harborage. |