|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) One container of raw shrimp was stored on box of prepackaged wontons. Wontons were in sealed packages in a cardboard box and there was no evidence of a drip. Raw shrimp was moved so it is no longer a cross contamination risk. CDI |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried chicken, egg rolls and several other chicken products were cooked ahead of time and sitting on counter in containers. Do not allow pre cooked foods to sit on counter at room temp. All hazardous foods must maintain 135F or above at all times. Items were placed back in fryer and reheated or placed into coolers to quickly cool. If you need to cook ahead of time, you can get on written procedure to hold the items no longer than 4 hours. Sitting foods out on counter is NOT ALLOWED! CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Raw eggs, cooked shrimp, cooked chicken, cooked pork that was in top of prep top cooler were not cold holding at proper temperature. These items were 54-56F in top left of prep top cooler. All foods in top right of prep top cooler were less than 41F. These foods that out of temp were discarded. Manager stated that top had been left open during lunch. After leaving cooler shut during inspection, at end of inspection the air temp of left side was only 52F. DO NOT USE THIS COOLER UNTIL REPAIRED and air temp is able to hold foods at 41F. Call once reparied, but not longer than 3 days. VR |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Fried chicken pieces, fried chicken wings were out on the counter at 70-100F during the cooling process. Egg rolls were on counter at 100. Leaving items out at room temperature is not an approved cooling method. cool TCS foods quickly by placing them under refrigeration or using an ice bath. Do not leave food items out at room temperature to cool. Same batch of these chicken pieces was found in the walk in at the same temperature. chicken pieces are often left out on the counter for ease of access during lunch. Place these on a time control policy if they will be left out at room temperature for extended time frames. This is not an effective temperature control measure. CDI items placed in reach in and will be refried to order. CDI |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C) Do not stack chicken in areas of kitchen that may be contaminated. Containers of cooked chicken were scattered all in back room, next to can wash, next to back door and sitting in various storage areas. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10; Core; The reach in freezer at the front is a domestic style freezer. Use only commercial equipment that meets ANSI accredited certification. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) Floor tiles are getting in bad repair with large gaps/cracks and loose tiles. Floor needs to be repaired so it can be easily cleaned and not hold food debris/water. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Lots of blown light bulbs throughout kitchen. Must have at least 50ft candles of light in kitchen cook/prep areas. Replace all blown light bulbs or bad fixtures. |
|