| 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.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF
Observed Person In Charge during inspection today without CFPM. PIC was not aware of cold holding, thawing, cooling, and food contact sanitizing violations occurring during food prep / handling. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine producing 0 ppm chlorine sanitizer. CDI - Employee replaced sanitizer bottle supply and machine was able to read at least 50 ppm.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on shield and inside walls of ice machine at front server station. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and roasted pork overstacked in main flip top unit holding 48F and above. CDI - Overstacked product taken to walk in cooler to cool. |
|
31
|
1
|
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 Observed rice noodles cooling on counter top upon entering facility. CDI - Employee immediately took noodles to freezer to finish cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed several pounds of tripe and red meat cooling in 109F stagnant water inside 3 comp sink. |
|
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 servers and managers handling food for service without hair restraint. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
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. Observed spoons for rice holding in stagnant water at 73F in plastic container. REPEAT. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on dish shelf in back area. Observed plastic cups wet stacked at server area. REPEAT. |
|
47
|
0.50
|
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 gaskets and outside vents of cold equipment in need of cleaning. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 missing tile baseboard in kitchen entryway.
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 baseboards and floors in need of cleaning. |