| 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 Manager - CMust have a certified food protection manager on duty at all times of operation. Observed PIC not certified. CDI by instruction. Must have in place by 1/1/2014 to avoid 2 pt. deduction. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PMust have employee health policy in place to address reportable symptoms and illnesses. PIC had no knowledge of policy. CDI by instruction; handout given. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - CStore employee beverages covered and below food and food contact surfaces to prevent accidental contamination. Observed uncovered drinks on prep surfaces. CDI by discarding. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - PHave all employees properly wash their hands as often as necessary to remove contamination and before putting on gloves to work with food. Observed employees putting on gloves to handle lettuce; unsure if employees washed hands prior to putting on gloves. CDI by instruction; employees washed hands. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore all food in a manner to prevent cross contamination; raw foods must be stored below ready to eat foods. Observed raw shrimp stored over shredded lettuce in 2 door reach in cooler and raw chicken stored over cooked soup in walk in cooler. CDI by relocating items. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-201.11 Separation-Storage - PStore all chemicals in a manner to prevent contamination of food, equipment, utensils etc. Observed spray bottles of glass cleaner stored on shelf with lemon juicer in server area and many different bottles of chemicals stored over food processors in storage room. CDI by relocating chemicals. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leav vented. Observed stack of plated noodles wrapped tightly with plastic in bucket in walk in cooler 75F. CDI by taking out of bucket and laying out flat to rapidly cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - COnce wet or dirty all cleaning towels must be stored in sanitizer in between use. Observed |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - CIn use utensils may be stored in running water, hot water maintained above 135F or on a clean surface. Observed rice scoop stored in 80F water. CDI by emptying container. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Maintain all equipment in good repair. Observed aluminum foil, cardboard and linens lining shelving throughout; remove and keep clean. Replace rusted shelving in refrigeration and under prep table. Observed bamboo baskets and rubber bands on tongs in use that are not smooth and easily cleanable. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CProperly clean shelves in walk in cooler. Observed with mold growth. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Properly seal holes in wall around 3 compartment sink. |