| 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. PIC is not certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees put gloves on without first washing hands. PIC educated at my request. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going in and out of walkin cooler with gloves on. They were grabbing handfuls of food inside the cooler and then leaving to go to cook line. Gloves must be removed when leaving task. Handle of walkin cooler becomes contaminated as do gloves. PIC educated at my request. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored in holder with clean knives. Entire holder was removed from wall and taken to dish machine to be washed. Observed food debris on slicer. PIC dismantled and slicer was cleaned. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts with in melted ice at 70F on prep counter. Water was drained and sprouts were placed in a self-draining container with ice to chill to 45F. Observed large prep unit not properly functioning. Multiple warm foods were placed in unit to cool. Entire unit ambient temp is 50F. Unit was turned down. Foods in bottom of prep unit were at 47F. The foods cooling on top were up to 55F. All moved to walkin cooler to rapidly chill. Small portions were left in unit to be used during lunch and will be discarded after lunch if any is left. Filter was cleaned during inspection. Return visit later today required to ensure properly functioning. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 cooked crab, cooked pork unlabeled. Labeled with date opened/cooked.
Observed stocks with todays date that were not made today. Discussed with PIC that even though it will be reheated, it must still be labeled with the day it was first made. Corrected with date first cooked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed recently prepped/cut tomatoes and lettuce in top of prep unit above 45F. Crab at 55F. Observed foods cooked today on top of prep unit: tripe at 70F, beef at 54F. You must chill these foods to 45F or lower before placing in prep unit. All foods were pulled to be chilled in walkin cooler/freezer. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
Yes |
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed ice on bean sprouts, cooked shrimp, squid and more. All were not drained. Remove ice or place in containers that can drain (as you do your noodles on the cook line).
3-306.11 Food Display-Preventing Contamination by Consumers - P Jars of sauces on table with spoons cannot be left on table to be reused. Each customer must receive new sauces. Also, it cannot be reused. This is to prevent contamination by customers which will affect customers after them. Return visit required. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans in storage room stacked wet. Separate to air dry. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Missing air thermometer in prep unit and one in server cooler is broken. Replace.
4-501.11 Maintain equipment in good repair. Observed rusted shelving in prep unit and at dish machine. Replace. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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. Observed floor cleaning needed in all storage rooms. Stock room is especially in need of floor cleaning as there is large amounts of debris under shelving.
Clean walls at small prep unit and behind slicer.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amounts of unused items are being stored in office, stock room, above walkin cooler, etc. Remove items to prevent pests and aid in cleaning. |
|
54
|
0
|
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 employee items scattered throughout facility including cell phones at tea station, clothing and personal sanitary items in stock room...
6-303.11 Intensity-Lighting - C Increase lighting in walkin cooler and stock room to provide at least 10 foot candles of light. |