| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved program. Observed PIC has no accredited training. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF: The person-in-charge shall ensure employees are informed of their responsibilities of reporting certain aspects of their health. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Where to Wash - PF: Prep sinks shall not be used to wash hands. Observed employee washing hands in prep sink. CDI- instruction and moved to handsink to wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be accessible for use at all times. Observed rear handsink with wrap roll on sink. CDI- sink made accessible. |
|
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: TCS foods shall be kept cold at 45 F or below. Observed many items in prep cooler above 45 F. Observed cut greens, sprouts at room temperature. CDI- discarded. Garlic and oil on cooking cart 50 F. Moved to refrigerator. Eggrols in cooler 48 F. Voluntarily discarded. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark potentially hazardous foods with date of preparation. Observed eggrolls, stuffed lotus leaves, cooked duck, cooked chicken not marked. CDI- eggrolls discarded. Other items marked. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF: Clearly label all bottles and containers of toxic materials. Found unknown liquid in unlabeled bottle. Discarded. Found sanitizer bottle unlabeled. CDI- labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF: Cool foods by approved methods. Found several tubs of meat cooling at room temperature below 135 F. CDI- Moved to cooler. Found same meats in cooler tightly covered. CDI- vented. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C: Label all containers on cook cart. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Found tub of garlic on floor of kitchen. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C: Surfaces in the facility shall be clean to sight and touch. Observed better and more frequent cleaning needed in facility. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Better cleaning of floors walls and ceilings needed. Dust buildup noted on ceiling. Pay attention to floors under equipment. Deep cleaning needed in these areas. |