| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on-site, PIC explained they have 3 people going to class sept 18th. REPEAT VIOLATION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that had been used for meat, being washed with only sanitizer. CDI-Food employee washed with soap/water, then rinsed, then sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts in ice water at 46F, tofu on counter at 92F, cooked noodles in reach-in at 44F, beef in prep top at 60F. CDI-PIC added ice to sprouts, tofu, noodles, beef were still in time parameters and PIC put in freezer to cool down. REPEAT VIOLATION. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pre-cooked beef in freezer with no date. CDI-PIC datemarked. Prep line now has one date on sticker indicating when items are put there, improvement from last inspection. REPEAT VIOLATION. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and flying insects in kitchen. REPEAT VIOLATION. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
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 wiping towels not being stored in sanitizer, some towels with dry and soiled, some were damp. No buckets of sanitizer found. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils such as spatulas, tongs, spoons hanging off a hook and touching a soiled wall. Explained to PIC utensils need to remain in a clean area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed stand-up refrigerator with ambient air at 40F, some items were warm from prep. Equipment needs to have temps below 41F to maintain food. Observed water tray underneath stand up fridge to catch water. REPEAT VIOLATION. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fronts of grills, seams of oven, beside grill greasy and in need of cleaning. REPEAT VIOLATION. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed two sinks behind bar that were leaking. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind grill with grease build-up. Needs to remain clean. REPEAT VIOLATION. |