| 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.
2-101.11 PIC shall be present during all hours of operation. -PF
Did not observe a certified food protection manager present during the inspection. Make sure to have one at all times. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open beverage (FANTA GRAPE) being stored in walk in cooler above food ingredients. Observed employee open water beverage being stored over single service (plastic wrap and foil). Make sure to store appropriately so contamination will not occur. REPEAT. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handling large quantity of cabbage without any gloves on; product was to be stored in walk in cooler. CDI Product was discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed snow peas and zucchini being stored above RTE onions and cabbage mix. CDI Items were relocated.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P General Comment; food employee stated that equipment is only washed rinse and air dried. CDI Demonstrated how to wash dishes correctly and showed food employee how to make chlorine sanitizer. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build-up in ice machine; basin and parts where ice is made. Make sure to increase cleaning frequency. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils being stored as clean with food debris. CDI Items returned to ware washing.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution for chlorine reading 0 ppm. CDI Showed food employee how to make chorine concentration; achieved 200 ppm for chlorine. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed
spices and containers containing oils and aqueous solutions not labeled. Make sure to label all working containers. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-802.11 Specifications-Laundering Frequency - (D) Wet wiping cloths shall be laundered daily. Food employee stated that wiping cloths are only washed once per week. Make sure wiping cloths are laundered daily. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed food establishment using single service for dispensing of non-TCS foods. Make sure to use approved utensils. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed food establishment using a household cooler to hold PHF foods. Make sure to have approved equipment. REPEAT
Points not increased due to equipment is a freezer. However if seen in future inspections product not holding; point will be
deducted for cold holding and approved equipment. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed food debris on sides of equipment, reach in units, shelving etc. Make sure to increase cleaning frequency. REPEAT |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed dumpster doors open and significant litter around trash area. Shared facility. REPEAT Points not deducted due to shared space and low risk.
5-501.111 Keep storage areas and bins for waste in good repair.
Observed waste receptacles starting to corrode out the bottom. Make sure to keep in good repair. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall where paint is peeling up front in rice expo area.
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. Observed build-up on floors under equipment and walls under 3 compartment sink.
Observed gaps in tiles near walk in cooler exposing upper part of building. Make sure to keep smooth and easily cleanable.
Observed absorbent tiles in bathrooms and front line. Make sure to replace with nonabsorbent, smooth and easily cleanable |