| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. Observed no certified food person present.2-102.12 Certified Food Protection Manager |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
Properly store employee drinks to prevent contamination. Observed bottled employee drinks stored improperly on top of shelf over flip top cooler. . -CDI Item was moved. 2-401.11 Eating, Drinking, or Using Tobacco |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsObserved staff member to use bare hands to touch rice. Food cannot be touched with bare hands. -CDI affected rice was scooped out and discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved numerous items out of temperature due to being set out at room temperature. Example items are listed on the temp log. -CDI Items were discarded, re-heated, or returned to the cooler as needed. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved facility not to have date marked egg rolls cooked on the previous day. Items that are refrigeration required must be properly date marked with the day they are made. -CDI by instruction. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsObserved noodles cooked on the morning of the date of inspection to be 80F in the cooler at 2:45pm. The noodles were stored deep in a plastic container. -CDI Items were discarded. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of ContaminationObserved cooked chicken set out near the handsink such that they will be splashed by handwashing water from the sink. -CDI Chicken was found to be out of safe temperature and discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageObserved knife stored in the space between equimpent. Observed plastic container with no handle used as a scoop to dispense food and left in a bucket of dry goods foods. Do not store items in this way. Do not use containers with no handles to dispense foods. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Maintain equipment in good repair, smooth, and easily cleanable. Observed shelving inside walk-in cooler corroded/rusted. |