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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 - Person In Charge: Observed the person in charge was not making sure the rules in the food code were met. PIC shall ensure rules in the code for food safety and handling are met. Pf CDI Went over violations and how to correct them. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed raw chicken above ready to eat foods and raw beef and buckets of sauces in the walk in cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI Spoke with the PIC and other staff about proper food storage order and had them arrange all foods with ready to eat foods above raw animal proteins and the raw animal proteins stored by final cook temperature. Repeat |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.15 - Cooling: Observed cooked shrimp cooling in top of make top that was 62 degrees F and been cooling for 4 hours per the PIC. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. P CDI The shrimp was rapidly reheated to 165 degrees F to start the cooling process again. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed containers of egg rolls, cooked sesame chicken, cooked shrimp, and boiled chicken in the cold holding units and the walk in cooler that were held above 41 degrees F. Observed TCS foods stored above the make top in the ambient air of the kitchen. Also observed lo mein in the reach under that was held above 41 degrees F. CDI The PIC put these items in the walk in freezer to rapidly cool since they had been pulled out to prep for the lunch rush. Maintain TCS foods in cold holding at 41F or less. P. Repeat |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Observed cooked shrimp, sweet and sour chicken, general chicken, bok choy, and egg rolls in the walk in cooler that had today as the date on the containers. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf CDI All TCS foods were date marked with the actual date due to confusion of not knowing what date today was representing. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 - Cooling Methods: Observed foods cooling in containers where the lid was covering the cooked foods that were cooling. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf CDI Went over cooling methods like placing containers on the top shelf without a lid to maximize the cold air flow over the hot foods to cool faster. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Observed flies in the kitchen. Keep the premises free of insects, rodents, and other pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Observed TCS foods, in the walk in and reach in, without lids stored on the shelves below the top shelf, where other foods or anything falling from above could contaminate them. Protect food from contamination sources not specifically noted by code. |
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