| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat:
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
Repeat:
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed same slicer from last inspection with food debris. According to staff slicer was used yesterday and not cleaned properly. CDI: cleaning process started. Observed strainers on back shelf with food debris remaining. CDI: strainers discarded. Next inspection will warrant full points if same violation. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken soup on stove hot holding at 122F. CDI: soup reheated to 195F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles, seasonings, and dry good containers not labeled. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 rice spoon stored in room temp water. Observed coffee cups stored in sugar used for dispensing. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed shelving rusted inside walk-in cooler. Observed damaged strainers.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household use vegetable spinner stored on back shelf. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
General Comment:
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed current quat test strips not properly reading sanitizer concentration and damaged. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food contact
cooking surfaces and equipment on fry cook and wok cook line observed with grease and food debris build-up including hood
system. Observed shelving inside walk-in cooler and inside prep cooler on wok line with build-up. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat:
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. Grease accumulation and food debris observed on
walls and floors on wok and fry cook station line. Observed ceiling vents above ice machine and single service utensils at wok line with heavy build-up. |