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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) Management has up-to-date Servsafe manager's certification but does not have active managerial control of priority violations. Today repeat priority items include: proper handwashing, cold holding temperatures and improper cooling of food due to equipment not working properly. Person in Charge (PIC) must ensure these violations do not continue to occur. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Employee bowl of food stored on prep surfaces in kitchen while employee was preparing food on same surface.; designate an area for storage of employee drinks and food away from food prep areas. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P) - GENERAL COMMENT: Employee washed hands with gloves on. Employee did not return to kitchen to work and did remove gloves before returning to kitchen. Discussed proper handwashing with PIC. Asked PIC to discuss proper glove procedure with employees. |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14 Cooling (P) - Noodles and rice cooked yesterday did not properly cool and were still 50F in WI cooler as WI cooler is not cold holding at least 41F or below. Rice and noodles were voluntarily discarded during inspection. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Tofu and corn on buffet unit not cold holding at least 41F or below; cold foods must be held at least 41F or below; ice was added to tofu and corn during inspection. All foods inside WI cooler were 44F or above. Some rice and noodles cooling since yesterday were 48F and 50F. Back door had been left open (it is 87F outside) and no AC was on in kitchen. Air temp inside WI cooler at beginning of inspection was 52F and never dropped below 47F within 2 hours. Foods that were cooling from yesterday were discarded and other foods were moved to other refrigeration until maintenance could get to establishment to work on unit. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) - Several pans of food stored on floor in WI cooler. Always store foods at least 6" above floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Cooking spatulas stored in standing water at grill area; do not store utensils in standing water. Utensils may be stored on a clean, dry surface and washed, rinsed and sanitized at least every 4 hours. Aluminum can inside rice bin used to scoop rice; always use a scoop with handle to scoop dry foods and store with the handle extended out of the food. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Door handles on freezer repaired with improper materials; repair with proper door handle replacement. Replace rusty storage racks inside walk-in cooler. WI cooler not cold holding foods at least 41F or below. 3 door freezer not keeping foods properly frozen (ice accumulation in top of unit).
4-205.10 Food Equipment, Certification and Classification (C): Common household drill used for stirring sauces not NSF approved; needs to be replaced with NSF/ANSI approved equipment as metal particles can fracture off from drill into food. |
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