| 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)The person in charge shall demonstrate their knowledge by complying with the food cored by having no violations of priority items during the inspection, and responding correctly to the inspector's questions as they relate to the specific food operation. PIC was not proficient in storage techniques of raw animal food and ready-to-eat food items, date marking of food items cooked the previous day, and storage of chemicals and the use of pesticides in the establishment. CDI educated PIC on proper procedures during the inspection. PIC does have a ServSafe certificate. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Multiple raw foods found stored above ready to eat, vegetables and above raw food where it should have beed under the food item due to cross contamination. All removed and stacked correctly with manager. Raw animal foods need to be separated by species and below ready to eat food items. Raw shrimp, raw pork, raw beef all found above read to eat foods and vegetables in the walk in cooler. Muscle meat found above ready to eat/vegetables .Shelled eggs found beside vegetables on the make line. Eggs removed and placed in the walk-in-cooler. All trays corrected and stored where no contamination will occur. Beef and chicken stored above ready-to-eat food items in the walk in refrigerator. CDI PIC correctly stored food items in the prep unit. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
Tooth on the can opener found with build-up and in need of cleaning. Tooth cleaned, washed, rinsed and sanitized at the 3 comp sink. CDi. Food contact surfaces are to be clean. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Condiment cooler/make line large prep unit found with temps from 42F to 57F. All food trays recently stocked as an explanation of the manager. All removed and placed in the walk in cooler/ reach in freezer and cooled to 35F. Other discarded due to high temps. Potentially hazardous food items intended to be cold held are to be at 41F or below. Shrimp found 46F, chicken shredded 46F, peas 47F, pork 60F discarded, beef 45F, chicken 44F discarded. Unit work order called and ice trays made with all tcs foods being held at 39F. Keep ice changed and TCS foods 41F and below. Ambient temp found 45F. Cold holding is to be 41F and below. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Multiple trays of egg rolls, sesame chicken, general and sweet sour nuggets found without a date. All corrected by manager. Shrimp, pork and chicken nuggets found missing dates. All dated in the walk. Some discarded. Potentially hazardous food items that are prepared and being held in the establishment longer than 24 hrs needs to be marked with the date of discard of the date of preparation. Chicken nuggets, eggrolls, pork, shrimp and wontons found missing dates. Date in 24hrs and discard in 7 days. Instructed PIC to put the correct date on the food items that are being held longer than 24 hrs. All corrected with dates. Will verify dates are being dated on verification. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage (P)
Mean green found on the commercial floor freezer. Chemical moved and placed in chemical storage. Chemicals are to be stored where no contamination will occur. CDI. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods (Pf)
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
Chicken nuggets, noodles found cooling with seran wrap on while still in cooling process. All trays slanted. Slant to allow the heat to escape. CDI
Condiment cooler found not holding temperature capacity. Holding capacity is to be 41F and below on the make line unit. Service call made. Unit found not holding the capacity. Equipment is to be at the cold hold capacity. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Multiple utensils found stored on surfaces in need of cleaning. Utensils are to be stored in a clean location. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)
Single srvice articles found on shelf lines and racks in need of cleaning. Single serve items removed and shelf line cleaned. Ensure all surfaces where single serve items are stored are stored on a clean surface. CDI. |
|
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)
Repair the walk-in-cooler floors. Replace blown lights under the hood system. Replace rusty racks in the walk incooler. Replace torn gaskets on the cold hold doors. Equipment is to be in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency (C)
3 comp sink lines, vats and drainboards found with residue and in need of cleaning. All surfaces of the 3 comp sink are to be clean. Ware washing equipment is to be clean. CDI. |
|
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)
Clean the interior portions, door jambs and gasket lines on all lowboys, fridges and reachins. Clean the interior lines on the turbo freezr and commercial floor freezer. Clean the entire cook line facings and exterior surfaces, the lower griddle line, lower table lines, shelves, racks, fryers, lower fryer cabinet, sides of the cook line equipment, top lines , wic racks, walls of the walk in cooler including the ceiling lines and wall surfaces. Clean the hood vent filters and hood line surfaces. Clean the lower lines and upper hood surfaces along the cook line. Clean the top of the cooker box unit and the garland griddle. Clean the hood vent filters and lines along the cookline. Equipment surfaces are to be clean. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean the toilets and the sink fixtures. Plumbing fixtures are to be clean. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Repair the floors throughout where worn. Floors are to be in good reapir.
6-501.12 Cleaning, Frequency and Restrictions (C) Clean the floor lines along the walls and under equipment. Clean the floors along the cook line removeing grease build-up. Clean the floorsin the walk in cooler. Clean the floors where accumulation is observed. Floors are to be clean. Ceiling surfaces are to be clean. Need to clean ceiling in the establishment. Clean behind equipment on the walls and floors. Clean the ceiling tile, light fixtures and vent returns. |