| 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 is not food safety certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no papertowels at deli handwash sink. CDI by adding hand towels.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed in-use utensils being stored in handsink. CDI by removing and sending to wash. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on can opener. observed build-up inside microwave oven. observed cutting boards in need of cleaning. CDI by wash, rinse, and sanitize. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed deep fried dumplings, sesame seed ball (stuffed with cooked beans), baked hot dog bun, in deli case room temperature < 135F. CDI by voluntary discard by PIC. Gave PIC documentation to implement TPHC procedures for these TCS food items.
Verification required within 10 days. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 several ready-to-eat food items in upright freezer and upright cooler without date mark. CDI by date marking food items. Verification required within 10 days. REPEAT VIOLATION |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
observed cooked duck and pork in warmer without time mark. observed cold pork stomach salads, beef tripe salad, and pork ear salad without time mark.PIC states that these items are being held on TPHC. No documentation provided by PIC for TPHC procedures. CDI by giving PIC documentation for TPHC procedures.
Verification visit required within 10 days. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer bottle with solution bleaching out test strip. solution appeared to be pure bleach. CDI by filling with water and testing at 200ppm.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of chemical cleaner. CDI by labeling. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
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 knives stored between food prep tables. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting Surfaces - observed cutting boards with deep grooves and staining on surface. resurface or replace. |
|
47
|
1
|
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 dust build-up on equipment. observed build-up on cooler door gaskets. |
|
53
|
0.50
|
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 walls and ceilings throughout facility needing better cleaning. Food debris build-up on floors, underneath and around equipment. observed dust build-up on ceiling tiles.
observed noted improvement on cosmetic repiars, tilework etc. |