| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled can opener stored as cleaned. CDI- can opener was moved to dish pit for washing. REPEAT no escalation of points due to overall better utensil cleaning frequency. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut cabbage stored at room temperature. Observede bamboo noodles in can opened and stored in reach in unit at 46F. Observed cooked chicken, shrimp and other tcs foods cold holding in flip top unit at above 41F. CDI/VR Cold hold unit is to be serviced. Some of the unit is cold holding properly. Service shall be done. Partially use cold hold unit until servicing is done. Out of temp wings, were cooked off, other out of temp food items were placed in freezer to cool down and some foods were placed on a 1-2 hour time hold. -1.5 points. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time on cooked wings Also observed cabbage said to be held on time but lacking time stamps and procedures that backs this process. CDI- PIC installed time stamps and adjusted TPHC paperwork to reflect cabbage now being held on time. -1 points. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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 large containers of raw chicken, cooked chicken cooling stacked on top of each other in walk in cooler, while fully wrapped. CDI- Cooling foods were made into shallow amounts and placed in freezer along with ice bag.CDI- repeat. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken being stored directly on the floor in the back of the prep room. Observed raw chicken not stored at least 6 inches off floor in walk in cooler. Foods were uplifted. CDI |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C Observed handle of ice scoop in direct contact with ice in ice machine. Ensure in use utensil are stored properly.
General comment:m Facility was allowing patrons to use tongs to service lemons. Recommended that they discontinue this due to tong possibly becoming a contaminant vector that can spread bacteria due to covid19. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair flaking cold hold flip top unit stored directly over food in cold hold unit. Ensure that all equipment is easily cleanable, smooth and in good repair. 0 points. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Thorough cleaning is needed in interior equipment throughout. Observed buildup that was caked up along interior cold hold unit. Observed exterior prep surfaces such as cutting boards and grill station soiled. Remove buildup from walk in freezer interior. Good thorough cleaning is needed throughout. - 1 point. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C Observed Cleaning needed on floors, walls and ceilings, Repairs needed on ceiling tiles near walk in freezer. 0 points. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed personal beverage and personal phone stored on top of food prep station and cold hold unit. Ensure that all personal items are stored as needed. 0 points. |