| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment, and utensils. Observed one employee beverage in an open container and several employee beverages stored on prep surfaces. CDI drinks were discarded. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be protected from cross contamination. Observed eggs stored above ready-to-eat foods. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Egg rolls cooked yesterday and placed in prep reach-in yesterday; temperature at 49F. Brown rice cooked yesterday and placed in walk-in cooler yesterday to cool; temperature at 54F. PIC voluntarily discarded items. |
|
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 Holding - P. Cold potentially hazardous foods must be held at or below 45F. Observed bean sprouts at 52F and cabbage at 60F in prep reach-in unit. CDI items were voluntarily discarded. |
|
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 Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods throughout facility were cooled using deep plastics covered containers or small reach-in cooler. CDI by instruction. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected - C. Food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Observed backdoor of facility not self-closing. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed unisex restroom without covered receptacle. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk-in cooler floor to be tile/cement and is not smooth and easily cleanable. |