| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled water and another beverage cup sitting above prep area. Relocated. Provide a designated area for employee items and beverages. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers and other produce above cleaned, cut cabbage and other vegetables. Move unwashed produce below these prepped products. Verification required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep unit was holding foods at 41-51F. Unit does not appear to be functioning properly. Eggs and shrimp were discarded as they had been out of temperature for more than 4 hours. Cabbage and raw chicken were moved to walkin cooler. They began cooling and were on their way to 41F by the end of the inspection. Return visit required. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date marking in the facility including foods such as wontons, numerous cut cabbage containers, noodles, cream cheese. All items had been prepped within the last 2 days. Return visit required to ensure a date marking system is in place. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cut cabbage in the prep unit at 51F. We believe it had not been cooled to 41F before being placed in the unit. It was moved to walkin cooler and began cooling down to 41F during the inspection. Cool in walkin cooler to 41F before placing in prep unit. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer was on site. Obtain. Verification required. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to the outside propped open. Door must remain closed to prevent insect/rodent entry. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Ice scoop was laying down in the ice and also one laying down in sugar. Ensure handle is out of the product. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. Separate to air dry. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of single service cups (in plastic sleeve) on the floor near the front counter. Move off the floor. |
|
45
|
1
|
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 prep unit that is not properly holding food at 41F or lower (or replace unit).
Observed leak in walkin freezer and ice building up on the freezer floor. Repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones above prep area and employee food in walkin cooler next to facility food. Designate a dedicated area. |