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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
| | Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
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|---|
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13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw beef stored over packaged shrimp in the walk in freezer. Corrected during inspection (CDI) - shrimp moved to seafood area. Recommend rearranging the freezer so that items are stacked properly even if not opened.
Raw animal foods shall be handled & stored to prevent contamination of ready-to-eat foods AND to prevent cross contamination between species AND stacked by cook temperature when stored vertically. This also applies to frozen foods if the manufacturer's original package has been opened.
3-304.15 (A) Gloves, Use Limitation - P - Observed operator wash his hands while wearing gloves. If hands need to be washed, then gloves should be discarded, hands washed & new gloves donned. Gloves are single use - should not be washed & reused. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some strainer bowls that were stacked clean but still had food debris inside them. Also observed the can opener with residue on the blade. CDI - all items placed in the sink to be rewashed.
Food contact surfaces shall be cleaned to sight & touch.
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Discussion with operator indicated they are not wash, rinsing & sanitizing the cutting board every four hours. Begin using a soapy solution to wash, then rinse & sanitize the cutting board every four hours.
Equipment stored at room temperature & used with time/temp control for safety foods shall be washed every four hours. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage - P - Observed a single bottle of sanitizer hanging on a shelf with rice below it. CDI - moved to a chemical storage shelf.
POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Observed broccoli cooling in a bowl in the cooler. The portion was quite deep & it was not being stirred. Operator added additional ice to the broccoli. Recommend more ice, thinner portions, stirring when possible. Broccoli cooled 4 degrees in 30 minutes with the addition of ice. Ensure that foods are always cooled using the most effective methods - thinner portions, ice as an ingredient, freezer or other cooling equipment, metal pans, placement in the coldest part of the freezer, ice baths & stirring, or other effective means.
Cooling shall be from 135 to 70 in 2 hours & from 70 to 45 in 4 hours. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11 Maintenance-Fingernails - PF - Observed operator obtain dry rice using a scoop & no gloves but she had nail polish on. CDI - operator donned gloves.
Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-202.16 Nonfood-Contact Surfaces - C - Observed white closet style shelving over the prep cooler. These shelves have brackets that are difficult to clean & provide spaces for debris to collect. REPEAT. Soy sauce buckets in freezer are also not easily cleanable without moving them. Obtain proper shelving. NonFOOD-CONTACT SURFACES shall be free of unecessary ledges, projections, & crevices, & designed & constructed to allow easy cleaning and to facilitate maintenance.
4-101.19 Nonfood-Contact Surfaces - C - Observed wooden cabinets at front of restaurant. Drink station & handwashing sinks are installed in these cabinets - shelves should be non-absorbent. line shelves with non-absorbent liners to prevent water damage if they will not be replaced. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, & SMOOTH material. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Observed debris & residue on the gaskets of all coolers, on the inside of the reach in cooler, on the top shelf in the walk in cooler, on sides of the cooking equipment, on the shelves by the back door to the kitchen & on the face of the prep cooler doors.
Clean areas. Non-food contact surfaces shall be cleaned at a frequency that precludes an accumulation of soil & residue. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed ceiling tiles, above the front food serving area, not made out of materials that are easily cleanable. Recommend replacing ceiling tiles that are above foods. REPEAT ITEM.
Floors, floor covering, walls, wall coverings, and ceilings shall be desgiend, constructed, and installed so they are SMOOTH and EASILY CLEANABLE. |
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