| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. Observed raw chicken stored over shell eggs in walk in cooler. CDI by rearranging. Separate raw animal foods from ready-to-eat foods. Observed seet trays and bags of raw chicken and raw pork stored over cooked foods in walk in freezer. Observed raw pooled eggs stored above brown sauce in reach in cooler on line. CDI by rearranging all items to proper location.
Prevent cross contamination of food by separating food preparation from utensil washing. Observed large pot from rice cooker stored in basin of food preparation sink with container of raw pork on drainboard. CDI by placing pork in refrigerator and relocating pot to 3 compartment sink. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-701.11 Food contact surfaces must be sanitized after cleaning and before use. Employee at time of inspection described incorrect utensil washing procedures; sanitizer step not being completed. CDI by demonstrating how to properly set up sinks and washing/sanitizing procedures. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed two containers of noodles cooked yesterday with out dates. Observed container of cooked chicken with expiration date of more than 7 days. CDI by relabeling. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods; in refrigeration, under cold running water or as part of the cooking process. Observed container of frozen pork on drainboard of food prep sink, sheet tray of frozen chicken and bag of frozen cooked chicken on surfaces in kitchen thawing at room temperature. CDI by placing in walk in cooler; instruction with employee. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet/dirty towels on surfaces throughout. CDI by making sanitzer buckets and placing towels in buckets. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Obsserved single serve coffee packets and filters stored under front hand sink.
4-502.13 Single-use and single-service articles may not be reused. Observed single use plastic juice/drink bottles being re-used to store water for customer beverages. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Non-food contact surfaces must be constructed of corrosion-resistent, non-absorbent material. Observed several shelves lined with cardboard.
4-501.11 Maintain equipment in good repair. Observed cold water handle of food preparation sink not properly functioning. Replace faucet at 3 compartment sink with long enough faucet to reach both side compartments. Observed faucet reaching only as far as divider where water splashes from divider in between basins then into side basin therefore making it very difficult and slow to fill wash and sanitizing compartments of sink.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-approved electric counter top burner on prep table. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed of floor under wok line and walls around rice cooker. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed excessive amount of personal items on and around back prep table.
6-303.11 Provide 50ft candles of lighting in all food preparation areas. Observed burnt out light bulbs in fixture above food prep sink. |