| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(4)-(B)(5) Separation, Packaging & Segregation, environmental contamination C (A) FOOD shall be protected from cross contamination by(4) Except during cooling and par. B, storing the FOOD in packages, covered containers, or wrappings.
- Observed a container of cooked chicken stored without a cover when located on the second shelf below unwashed produce. Corrected during inspection (CDI) - the cooked chicken wings were restored and covered. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat (RTE) Time / Temperature Control for Safety (TCS) Food, Date Marking (Pf) (B) Commercially prepared RTE/TCS FOODs shall be clearly marked, at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours, to indicate the date by which the FOOD shall be used or discarded, not to exceed 7 days and:(1) The day the original container is opened in the facility shall be counted as Day 1; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety.
3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen), is not labeled, or is marked with a date that exceeds seven days. P
- Observed commercially prepared frozen precooked fried chicken thawed and stored in the walk-in cooler since yesterday without a date mark.
- Observed cooked chicken wings being prepped and stored in the walk-in cooler since yesterday with no date mark
CDI - the precooked fried chicken and cooked chicken wings were date-marked. First observation: no point at this time. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished under refrigeration conditions, in smaller portions using a shallow pan and ice, and as part of the cooking process to achieve a proper cooling rate.
- Observed cooked noodles cooling in a deep pan, and the cooling rate is less than 0.12 (cooling rate 0.12 or greater when cooling food from 70F to 41F within 4 hours). CDI - the cooked noodles are transferred to a shallow pan for a faster cooling rate. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Multiple dry seasonings and different sauces in the working containers on the cook line with no labels. Discussed the labeling system with the person in charge (PIC). |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises (C) FOOD shall be protected from contamination by storing the FOOD:(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
- Observed a container of ginger sauce stored directly on the floor. CDI - The ginger sauce container was restored to above-floor level. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Observed 1 food handler with a wristband. Discussed the matter with the PIC. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily.
- Observed in-use wiping cloths stored outside the sanitizer condition between uses. CDI - The wiping cloths were restored in the sani-bucket. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-402.11 Fixed Equipment, Spacing or Sealing-Installation(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
- Observed that the handwashing sink needs to be recaulked due to a gap that is exposed to seepage. Discussed the matter with PIC. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Garbage cans and dumpsters shall be kept covered:(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
5-501.111 Garbage and recycling storage areas, enclosures, and receptacles shall be maintained in good repair.
- Observed a shared dumpster with a top lid in poor repair and a side door open during the current inspection. PIC stated their incoming designated dumpster order is in place. |