| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Raw beef was stored above uncovered sauces. Raw eggs were stored next to cabbage and oranges. Wontons were stored next to raw chicken during preparation. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready to eat foods. CDI: Items were relocated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf). The meat grinder and a few pans were viable soiled. Equipment and utensils shall be clean to sight and touch. CDI: Items were sent to be washed, rinsed, and sanitized.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P). The cutting board at the prep cooler was used to cut raw beef and not cleaned before using to store clean plates. Equipment food contact surfaces and utensils shall be cleaned any time during the operation when contamination may have occurred. CDI: Staff was asked to wash, rinse, and sanitize the cutting board. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Chicken, beef, dumplings, rice, and shrimp in the prep cooler were cold holding above 41F. Time/temperature control for safety food shall be held at 41F or below. CDI: Food was discarded. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - Shrimp was thawing submerged under water, but water was not left running. Beef was thawing on the speed rack. Thaw food in refrigeration or submerged under running cold water that does not exceed 70F. CDI: Food was relocated to the walk in cooler. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Sauces and chicken in the prep cooler were left uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) - Hold in use wiping cloths in sanitizer at food contact strength between use. In use wiping cloths were stored in sanitizer below food contact strength. Sanitizer buckets sent for refresh. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - The prep cooler is cold holding above 41F. Equipment shall be maintained in good repair and proper adjustment. The door on the left of the prep cooler does not make a proper seal. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean gaskets, door handles, hood, and sink handles. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Clean the walls throughout the kitchen especially behind the equipment. Clean the floor around the water heater. Physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Remove all items that are no longer in use for the establishment. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment; and litter.
6-201.11 Floors, Walls and Ceilings - Cleanability (C). Seal the wood covering the floor in the walk in freezer. Materials for indoor floor, wall, and behind surfaces under conditions of normal use shall be smooth, durable, easily cleanable, nonabsorbent for areas subjected to moisture such as food preparation areas, walk in refrigerators. |