| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken plastic wrapped on sheet pans in the freezer stored over veggie dumplings and raw beef. CDI - PIC relocated the dumplings and the beef.
3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw shrimp and raw pork. CDI - PIC rearranged the storage order in the walk in cooler shelves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" slicer with food debris. CDI - PIC rewashed and sanitized the slicer. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooled from the night before at 49F in the walk in cooler, did not meet cooling parameters. CDI - PIC voluntarily discarded the rice. -REPEAT- Continued non-compliance may result in further permit action. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed breaded chicken in a pan over the cookline temped at 80F. CDI - food handler voluntarily discarded the chicken. |
|
21
|
0
|
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 and held more than 24hrs. -Pf Observed cooked breaded chicken, cooked wontons in the freezer without date marking. CDI - PIC date marked the items as they were prepped within 2 days. Explained date marking of cooked items that I placed in the freezer. |
|
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 a deep plastic container of rice cooling from last night temped at 49F. CDI - PIC discarded the rice. Explained the properly way to cool with PIC. -REPEAT- Continued non-compliance may result in further permit action. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizing bucket with a concentration of less than 50 ppm of chlorine. CDI - PIC remade the sanitizing and is now at 100 ppm of chlorine. -REPEAT- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Observed rice cooker handle damaged and repaired with duct tape. Replace rice cooker. |
|
47
|
0.50
|
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. Observed drying rack over the warewashing sinks heavily soiled with food build up. -REPEAT- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a couple ceiling panels over the warewashing dishmachine heavily water damaged. Replace. -REPEAT-
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soap and paper towel dispensers in need to cleaning . |