| Violation Date |
Code |
Description |
| 2019-01-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked. ensure to allow air drying before stacking. |
| 2019-01-03 |
33 |
3-501.13 use approved thawing methods. observed containers of frozen shrimp thawing in water at prep sink. cdi pic moved shrimp to the walk in cooler to thaw. |
| 2019-01-03 |
31 |
3-501.15 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 observed covered container of rice in the reach in unit that failed to cool properl |
| 2019-01-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed facility not date marking tcs food items such as cooked noodles, cooked shrimp, chicken wings, and beef/chicken broths. cdi ehs dis |
| 2019-01-03 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed container of rice in the reach in unit above 45f (see temp chart). pic stated rice was cooled overnight in the reach in unit |
| 2019-01-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p oberved facility with par-cooked shrimp without approved procedures. cdi ehs explained to pic about par-cooking and needing appr |
| 2019-01-03 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken, raw pork, and raw shrimp stored above ready to eat food such as noodles and cooked chicken wings in the walk in cooler. cdi ehs discussed storage order and pic rearran |
| 2019-01-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee drinks on prep table. cdi ehs discussed proper drink placement and pic placed drinks in designated areas. repeat violation. |
| 2019-01-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not a certified food protection manager. employee with cfpm was not present during the inspection. |
| 2018-07-19 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. observed two personal beverages stored on prep table. cdi- drinks removed. |
| 2018-07-19 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved a tub of lettuce covered by a damp wiping cloth and making contact with cloth. cdi- lettuce discarded.3-304.15(a) single-use gloves shall be us |
| 2018-07-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfinterior portions of slicer was soiled with dry food debris. cdi- slicer broken down and cleaned. |
| 2018-07-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pfcooked shrimp was cooling in a pan at room temp. cdi- brought to wic to cool down. |
| 2018-07-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. employee was wearing a bracelet and watch while prepping raw beef. |
| 2018-07-19 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p facility is par-cooking chicken, pork, and shrimp without approved procedures. cdi- facility will cease use of par cooking and w |
| 2017-11-09 |
6 |
2-301.14 (i) wash hands after engaging in other activities that contaminate the hands.-pemployee placed raw steak in flip top unit and proceeded to continue operation without washing hands. cdi- employee washed hands. |
| 2017-11-09 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drinks stored on prep tables, top of ic |
| 2017-11-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. some in-use wet clotsh stored on prep tables. store in sanitizer. |
| 2017-11-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed a large piece of beef cooling in wif while tightly wrapped in silan wrap. left |
| 2017-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spring shrimp rolls holding above 45f. pic stated they hold them at room temp. for a max. of an hour during lunch rush then are discarded. reccomend holding under tphc. |
| 2017-11-09 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw pork was stored above cooked pork in flip top unit. cdi- storage order reversed. |
| 2017-11-09 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pfpic is not a cfpm. facility is still under window to meet complia |