| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified manager onsite today during the beginning of the inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C
Observed open employee food stored on a table that had restaurant food as well- employeefood moved cdi. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Raw egg stored over noodles and raw egg stored over small corn- cdi eggs in cooler moved to the bottom shelf and the egg in the corn was discarded due to #20. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical-Methods - P
Employee washed and rinsed a bowl at the 3 comp sink and put into use again without santiizing- cdi employee stopped and shown the 3 step wash, rinse, and then santiize process during inspection with that bowl. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
chicken, oil and garlic, and raw egg were holding at >45F today- cdi all discarded during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
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 food with differing dates on them- the tofu had a date of 9/180- cdi discarded.
The black beans had no date and PIC stated they were opened 1 week ago- cdi discarded.
All TCS foods must be dated for the date they were made or opened- then what day they were pulled from freezer if frozen, and used within 4 days of opening or making and 3 days after pulling from freezer.
Please let EHS know if you have any questions on date marking. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
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
Noodles were cooling in a deep portion tightly covered inside of a plastic container- cdi putinto metal uncovered containers today. Use metal trays for noodles just like are being used for the wings now. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed pests in the facility today. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
PIC is using 80F water to rinse off the cooking spatula- recommend keeping this water at 135F or more, or use the set up using now with the running water but the water needs to run hard enough to keep food particles out of container. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
Build up on clean air dry rack. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Prep sink is leaking- repair. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed lids to dumpster open today.
Holes in dumpster
5-501.111 Keep storage areas and bins for waste in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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.
Build up on kitchen entrance door. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C
Observed two lights in the kitchen not working- repair. |