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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed an employee eating a full plate of food on the cook line over the eggrolls. CDI- Informed the employee and the PIC of the violation. Per the PIC, the employees are supposed to eat in the back room.
2-401.11 Eating, Drinking, or Using Tobacco - C |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
No Points Deducted:
Observed chicken stored beef in the walkin cooler. CDI- Rearranged and placed the chicken below the beef.
3-302.11(A) Separate the different types of raw animal foods. -Pf |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: Observed over stacked pork belly and eye round in a make station unit (temps in the chart). CDI- Items discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed several items (salmon, fried chicken, marinated beef, etc) stored in the walkin cooler and the bottom of the make stations (of the cookline) in the process of cooling, per the PIC. All of the items were closed tightly with lids, wrapped tightly in plastic wrap, or in deep dishes. CDI- Informed the PIC of the violation. Items were vented and separated into shallow dishes.
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 |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Observed several containers of unidentifiable items not labeled. Per the PIC, items were salt, sugar, soy sauce, and other dark colored sauces. Label all so that they are identifiable.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed bags and pans of foods on the floor in the walkin cooler and walkin freezer. CDI- Informed the PIC of the violation and the food items were removed from the floor.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
No Points Deducted:
Observed pans stored tightly stacked while still wet. Air dry equipment.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
No Points Deducted:
Observed food debris on food containers that were stored as clean. Ensure all items are clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|