| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11- Person in Charge - Pf- 5 Priority or Priority foundation items found out of compliance today. The Person in Charge shall ensure that managerial control is being exercised in the kitchen during all food preparation activities as detailed in the responsibilities listed in 2-103.11 ( A ) - ( M ). |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C- REPEAT-Staff member eating at back prep table in kitchen. ( B ) A
FOOD EMPLOYEE may only eat or drink from a closed BEVERAGE container if contamination of Exposed FOOD, clean EQUIPMENT,
UTENSILS, LINENS, and unwrapped SINGLE SERVICE and SINGLE USE ARTICLES is prevented. CDI-Staff member instructed to go to dining area to eat lunch and observed doing so. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P- Staff member finished eating in dining room, entered kitchen and began working handling clean utensils and pans without first washing hands. After hands have become soiled they are to be properly washed before working. CDI-staff member washed hands.
2-301.15 Where to Wash - PF- Staff member after being instructed to wash hands washed them at dish sink. Hands are to be washed at hand sinks only. CDI-staff member instructed to and observed washing hands at hand sink. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Chicken wings in fryer basket and 1 container of shrimp fried rice below 135F. Keep all hot hold TCS foods 135F and above. CDI-wings refried. Had been cooked approximately 30 minutes prior. Shrimp was extra from customer order. Put into reach in to cool. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- Reach in cooler not holding TCS foods 41F and below. Today tsos (45F), sweet and sour chicken ( 43F) and raw chicken wings ( 43F). Beans and garlic in oil mixtures sitting out at room temperature and well above 41F. Keep all cold hold TCS foods 41F and below. CDI-thermostat lowered. Beans and oil mixture as well as garlic in oil mixture transfered to reach in. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF- REPEAT-Date marking needed of all containers of eggrolls today ( 5 bins in total). Date marking also needed of general tsos and cooked pork. Ready to eat TCS foods are to be date marked. CDI-owner knew when foods were made and dates affixed. On next inspection foods not date marked will require disposal. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C- Bucket with chicken wings on floor. Keep all food at least 6 inches off floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C- Couple plastic containers with no handles stored in dry goods such as rice. All scoops are to have handles. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C- REPEAT-Rusted shelving both in kitchen and in walk in has been painted. Shelving in walk in cooler must be replaced and not painted. Any paint used for galvalized steel on prep tables must be specifically approved for this purpose; Replace unapproved plastic coated and wooden shelving in kitchen; Remove unapproved Oster blender. Shelving and blenders must be NSF or equivalent.
4-501.11 Good Repair and Proper Adjustment-Equipment - C- Reach in cooler across from cooking line not holding TCS foods 41F and below. Today foods between 43-45F. Equipment is to be properly adjusted. CDI-thermostat lowered on unit. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C- Loose cardboard on ground that was clearly not facilities. Even though this area is a shared unit it must be kept clean. A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
5-501.114 Using Drain Plugs - C- Replace missing drain plug from cardboard dumpster. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C- REPEAT-Replacement still needed of badly cracked floor tiles in back prep area. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; ligfixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions - C- REPEAT-Cleaning still needed of walls above cooking line and ceiling tiles. 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.
Call Andrea Anover when ready for reinspection. 919-323-2095 |