| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2- |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 (A) Eating, Drinking, or Using Tobacco - C Do not use tobacco products in the kitchen. Use designated areas for tobacco use. Observed cigarette on the floor in the kitchen. -0- |
|
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 buildup on pressing dicer, knives, slicer, prep table with lettuce stored directly on the surface. Clean all of these. -1.5- |
|
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 Observed walk in cooler serviced yesterday at 56F. Beef stock was 61F from yesterday, chicken stock was 55F and 48F. CDI - PIC voluntarily discarded. -1.5- |
|
21
|
0
|
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. -Pf Observed two pans of chicken and one pan of pork without date marking. CDI - PIC labeled containers. -0- |
|
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 unlabeled spices at the cook line over the cutting board, in prep areas and on a rack to the right of the stove. Label these with the common name of the item. -1- REPEAT |
|
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 flies and gnats in and around the kitchen and dry storage. Maintain and increase regularly scheduled pest control methods as necessary to get rid of flies. -0- |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without hair restraint slicing lettuce. CDI - PIC gave hair net to employee to wear. -0- |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-802.11 (D) Specifications-Laundering Frequency - C Launder wet wiping cloths daily. Observed wet wiping cloths stored in bucket of chlorinated water in the mop wash. Launder these daily. -0- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lips exposed in the bar and over the first prep table inside the kitchen. Keep the lip area of the cups protected. -0- |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 (B) Good Repair and Proper Adjustment-Equipment - C Door components shall be installed according to manufacturer specifications. Observed gap at the bottom of the kitchen exit where the kick plate was installed. Re-install kick plate. -0- |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the cooling fan cover over the handwashing sink, in the basin of the 3-comp sink used for processing poultry, on the boba tea dispenser, on gaskets on all coolers and on handles of equipment. -.5- |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on the rear dumpster. Replace. -0- |
|
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.
6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be made of nonabsorbent material. Observed absorbent ceiling tiles over the boba tea maker in the bar. Replace these with nonabsorbent ceiling tiles. -0- |