| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over rehydrated noodles in preparation unit 1 and also pork stored over mixed vegetables in prep unit two. CDI by rearranging storage in coolers. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) Equipment such as peelers, ninja food processor,and utensils stored as clean on storage racks, observed with liquid, flour, and food debris build up.. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC removed all items to be cleaned further prior to use. |
|
20
|
1.50
|
Proper cooling time & 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 two containers of cooked noodles and cooked pork that were not properly cooling within the 6 hour parameter. CDI by discarding items |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking; Priority Foundation; chicken, noodles, and shrimp cooked yesterday and over the weekend were not marked with the preparation dates. Ready to eat, refrigerated, TCS foods must be marked with the date that they were prepared or opened from commercial packaging. CDI-Foods were allowed to be date marked considering the known date of preparation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 two containers of cooked noodles that cooked, wrapped in portion individual bags and then packed tightly into a plastic container. Recommend portioning noodles and allowing them to cool on sheet pan or placing noodles in freezer.
. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed two containers of raw sliced beef being thawed in tubs in standing water. CDI by having containers drained and placed in walk in cooler |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B); Core; A few wet wiping cloths were stored on prep tables in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to sanitizer buckets.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. All sanitizing containers (large buckets were stored on the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12; Core;Several knifes stored in the crevices in-between flip top coolers along the cook lines. During pauses in food prep in-use, utensils shall be stored on a clean portion of the prep table, or in running water of sufficient velocity to flush particles to the drain or in water of at least 135F or higher. Do not store knifes in-between coolers this area is not clean. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) ; Core; Cleaned pans were stacked together while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow air drying. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(B) and (C); Core; Non food contact surfaces throughout the facility such as shelves, exterior of equipment, and interior of cold hold units have food and other residues on them. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of equipment. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Back hand sink near three compartment sink needs to have drain repair. Water leaves sink and goes directly to floor |