| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC during the inspection was not a certifed food manager. There was no one at facility who was a certified food manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hot water at handwash sink was recorded at 65F. VR- Will return to check on hot water.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink was blocked throughout the inspection by trash can. CDI- Trash barrel moved. Explained to PIC to maintain and allow access to sinks. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above Ready-to-eat food. CDI- Order re-arranged. No points deducted. |
|
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 heavy debris on untenils that were being stored as clean. CDI- Utensils taken to dishwasher. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken, cooked white chicken, and raw beef all at temps over 45F (see chart). It was determine the food was being overstacked. CDI- Top layer of all foods were brought back to the walk in cooler for cooling. REPEAT. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer too strong. CDI- Sanitizer diluted. No points deducted. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 fried chicken and white rice noodles cooling at room temperature at about 70F. Also observed cooked shrimp that was cooked that morning cooling in reach in unit at about 70F. CDI- All items were taken to walk in cooler to cool properly. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. Water must be running activley. REPEAT. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer at facility. VR- Will return to check on status of obtaining thermometer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door had opening at bottom. Secure door to protect from insect/rodent entry. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths soiled with debris.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer on ground at server station. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
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 ladle stored in 65F standing water. CDI- Ladel removed and brought to dishwasher. Also observed knives stored in crevice of prep station wall. CDI- Knives removed and brought to dishwashers. REPEAT. |
|
42
|
1
|
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 wet stacking of metal pans. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked bus pans and wooden bamboo holders that PIC stated were used to steam dumplings. CDI- All items were discontinuted from use. No points deducted. |