| 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 certified food protection manager on site. Repeat |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the front handsink completely blocked with items in and around the handsink. CDI - Items were removed and handsink was made accessible. |
|
13
|
0
|
Food separated and protected |
No |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw beef stored over wrapped raw vegetables in the walk-in cooler. CDI- beef was relocated in the walk-in. |
|
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 rice in the rice cooker hot holding at 112F - 122F. Wings holding at fryer 121F. CDI- rice was discarded. Wings re-dropped in fryer to 200F. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sprouts in prep cooler that were prepared this morning at 11 at above 41F. CDI- Food was placed back into the walk-in cooler to chill down to 41F or below. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 cut cooked and prep in house vegetables in walk-in freezer without a date. CDI - properly date marked. Observed open tatziki sauce not date marked after opening. CDI - properly date marked. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
No |
Yes
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer adivsory not complete and not all items on the menu were identified as being undercooked. Verification Required. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed spray bottle containing cleaner unlabeled. CDI- spray bottle was properly labeled. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Obsreved dry ingredients in the prep area (corn stratch, breading, etc.) and some bottles unlabled. Repeat |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths on the drainboard of the food prep sink. Repeat |
|
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 several in-use rice scoops and various utensils sitting in standing water in the kitchen. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service to go containers with the food contact surface facing upward. Invert the to-go containers to prevent contamination of the food contact surface. |
|
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 areas in need of cleaning include the fryer, stove, wok station, exterior of the microwave, exterior of rice cooker Observed heavy build up on exterior of dry good containers, outside of sauce containers, and shelving throughout the walk-in cooler. Repeat |
|
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 walls and floors throughout the food prep areas are in need of cleaning. Observed heavy grease build-up and residen. Repeat |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage stored with food establishment drinks in the walk in cooler. |