| 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. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep surfaces. CDI by removing and storing below food prep surfaces.
2-401.11 Eating, Drinking, or Using Tobacco - C observed cigarette butts in trash can in kitchen. Instructed PIC to make sure there is no tobacco use in the establishment. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsinks without paper towels supplied. CDI by adding hand towels. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. observed bowl containing adulterated cooked rice. CDI by discard. |
|
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 food debris and residue on knives, containers, utensils stored as clean. CDI by wash, rinse, and sanitize.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P cutting boards are not being cleaned and sanitized every 4 hours. observed dried food debris on cutting boards.
CDI by wash, rinse, and sanitize. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed deli ham, sliced pork, ground pork, and pooled eggs stored in upright cooler in back kitchen area > 45F. CDI by voluntary discard by PIC.
Observed raw ducks soaking in water at 3 compartment sink > 45F. CDI ducks moved to walk-in cooler. Observed ducks at 44F prior to departure.
Observed pork liver and sliced pork stored in upright glass door cooler in deli > 45F. CDI voluntary discard by PIC.
Verification within 10 days. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 in warmer without time hold mark. observed beef tripe, pork stomach salad, and pork ear salad not marked for time. REPEAT VIOLATION |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. observed raw ducks thawing in 3 compartment sink in standing water 60F. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. observed small german cockroaches in kitchen. observed fruit flies in the kitchen.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed several dead german cockroaches throughout facility.
CDI -PIC has contacted exterminator to schedule treatment for raoches. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food in kitchen without hair restraints. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep surfaces.
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 heavily soiled wiping cloths in-use in kitchen on food prep surfaces. |
|
41
|
0.50
|
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 utensils stored in container containing food debris.
observed knives stored between equipment (tables). |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. observed upright cooler in kitchen with ambient air temperature of 67F. PIC has called for repair and will not use cooler until it is capable of keeping foods 45F or below.
4-501.12 Cutting Surfaces - C observed cutting boards to be heavily stained and contain deep grooves holding food residue. replace or resurface. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
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 heavy build-up of food debris in microwave oven.
observed food debris build-up on equipment in kitchen.
observed some improvement on cleaning of NFC surfaces. |
|
53
|
1
|
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 food debris/residue on floors and walls in kitchen.
observed raw duck juice on the floor of walk-in cooler.
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
observed several items stored on floor. storage on shelves needs to be decluttered. remove items unecessary to the operation. |