| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11 (M) Person in Charge-DutiesEmployees must know the big five illnesses as discussed. Chinese version left today. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning ProcedureWash hands for 15-20 seconds-observed very quick handwashing today. Turn off water, after washing hands, with a papertowel as demonstrated. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
Yes
|
No |
3-301.11 Preventing Contamination from HandsObserved employee cutting onions with bare hands today- employee washed hands and put on gloves before proceeding. No bare hand contact is allowed with RTE food. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep foods seperated by final cook temp. with raw chicken below raw beef. Observed raw chicken stored in the same container sas raw beef-both of these items were over rice noodles-all rearranged today. Store ready-to-eat food above all raw animal meats. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Hold TCS food cold at 45-41F or less. Lettuce was >45F today-discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Date foods that are ready-to-eat and held >24 hours after they are made. ie. eggrolls, cooked pork, fried chicken, and lettuce. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
.Cool foods using approved methods. Observed fried chicken cooling in a large amount, covered, and in the small make table-moved to WIC today to continue cooling. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Provide sink stoppers for all 3 compartment of sink-using plastic today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean WIC racks, dry good containers, and pepsi cooler. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Keep personal items and food stored below all restaurant food, dishes, clean linen, food contact surfaces and togo items.Observed raqors adn nail policsh over fried noodle storage. Cooked employee fish over restuarant veggies found today-fish discarded. |