| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in the handsink beside the two compartment sink. Nothing can be stored in a handsink as they must remain accessible at all times. CDI- Items removed from handsink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed an employees phone, keys, and some paper items stored on clean slicer. Once clean and sanitized, ensure equipment does not come in contact with any items that can cause contamination. CDI- Slicer taken to be washed, rinsed, and sanitized. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed a large bus tub of cut cabbage tightly covered in plastic wrap that was cut yesterday. Cabbage was 49F. Ensure TCS foods from ambient temperatures cool within 4 hours. CDI- Cut cabbage 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 TCS items in one of the prep top coolers, one of the reach in coolers, and in the produce walk in cooler cold holding above 41F. See temperature chart. The walk in cooler had an ambient air temperature of 53F. This cooler is primarily used to hold nonTCS produce items but some TCS items had been moved the cooler during inspection. The reach in cooler behind the deep fryer has an ambient air temperature of 55F. The prep top cooler has an ambient air temperature of 60F. The prep top cooler primarily had nonTCS vegetables as well but some TCS foods were stored in the bottom portion and had a temperature of 46F - 47F. PIC stated temperatures were checked this morning and no issues were observed. All TCS items were removed from units today, some items discarded. VR- A verification visit will be made to facility. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf Observed chicken, ribs, and spring roll mix that were all prepared yesterday with no date mark. Ensure TCS items are date marked when held over to the next day. CDI- Items dated with yesterday's date. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 a large bus tub of cut cabbage from yesterday covered tightly with plastic wrap at 49F. Mushrooms were cooling in the prep top cooler at 70F. These were put here directly from a can. Shrimp was cooling in the bottom of the prep cooler tightly wrapped in plastic wrap at 62F. Raw chicken was cooling in a large bus tub covered in plastic wrap at 67F. A large bus tub of rice covered in plastic wrap was cooling in the walk in cooler. Cooling methods corrected today. Items moved to the walk in cooler that is properly cold holding TCS foods. VR- A verification visit will be made. Repeat violation. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 large containers of salt and sugar with no label. A small plastic container of what was thought to be salt was stored on a shelf. Label containers. Repeat violation. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans stored among other dented cans on can rack. CDI- Cans relocated. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed a deeply scarred cutting board. Replace or resurface cutting boards when they are no longer smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee items stored improperly in multiple coolers. Designate an area to keep employee items. Employee items cannot be co-mingled with items for customer use. |