| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands quickly, with no soap, then turn off handle with bare hands. CDI-Made to re-wash
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee come from taking bloody beef cardboard container outside, come inside touch trash, then go to prep cabbage. CDI-Food employee made to re-wash hands
2-301.15 Only wash hands in handwashing sink. -PF Observed food employee try and wash hands in the prep sink. CDI-Food employee made to wash in hand sink |
| 7 |
0 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch almost every item that was being temped, with bare hands this includes beef bones, steaks, vegetables. CDI-Made food employee put on gloves and explained that must use thermometer to temp items. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored of RTE (ready to eat) wontons, items were frozen but did not start that way. CDI-PIC moved items. REPEAT VIOLATION. |
| 14 |
3 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
Yes |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machien with blakc build-up on the inside, build-up is not aggresious.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave heavily soiled, inside and out. Needs to remain clean.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two heavily soiled scoops, stored clean. CDI-food employee set aside to be washed. REPEAT VIOLATION. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit across from grill holding at 48F ambient air. Items stored overnight (tofu, chicken, spinach, etc) were voluntarily discarded. Items on prep line put in this morning were allowed to be put on TPHC until unit is fixed. VR required 9/13/2019. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
Yes |
No |
Yes |
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 no datemarking on premises (except one item) in all prep unit, cold holding units. CDI-Items that had been cooked were datemarked for correct date. VR required 9/13/2019. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies and other flying insects in kitchen area. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of beef sitting on kitchen floor, trying to thaw items. CDI-Food employee moved items into freezer. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
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 hanging on a hook over the clean/soiled dishes area, items were against a soiled wall. |
| 43 |
0 |
Single-use and single-service articles; properly stored and used |
No |
No |
No |
No |
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups, sriacha, soy sauce in boxes stored on floor. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair. Observed freezer with a metal tray stored underneath to catch water. Observed prep unit across from grill holding at 48F. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment such as grill, shelving heavily soiled with grease and in need of cleaning. REPEAT VIOLATION. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
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 heavilly soiled with grease, wall behind dish pit. Kitchen is in need of a good cleaning. |