|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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)- Noted a container of fried chicken reading at above 41F at tall reach in near grill area / shrimp, chicken and beef at make line above 41F / dark egg and ham above 41F at reach in. Maintain TCS foods in cold holding at 41F or less. CDI- Food items marked with today's date were moved to a walk-in cooler, and discarded food items were dated rather than today. It was discussed to add an extra ice bag to keep the temperature at or below 41F in the make line and to place food in wide, shadowed containers and to keep it uncovered until it reached 41F. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf), observed frozen shrimp in two comp sink without running water. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf). Wrong test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. CID, Provided a small quantity of test strips to the PIC. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C- REPEAT, Observed excess grease build up on the side and bottom surface of the Wok station grill unit and side surfaces of the deep fryer unit. Also noted some four build up along crevices and bases of both Hobart mixers. Non-food contact surfaces and utensils shall be clean to sight and touch. Increase frequency of cleaning for cook station equipment. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT - Observed an accumulation of grime and food build up along the hard to reach floor spaces behind the cook station equipment. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-201.15 Floor Covering, Mats and Duckboards (C), Observed card board covering the floor at the grill section. Mats and duckboards shall be designed to be removable and easily cleanable. Remove the card board for easy cleaning. |
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