| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash his hands in the 3 comp sink. CDI - stopped employee and explained that hand washing is to only be done in the hand washing sinks. Later, observed the same employee wash his hands in the food prep sink. CDI - stopped employee again and explained to wash hands in the hand washing sink. He washed his hands in the hand washing sink. |
|
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 - Observed no paper towels in the women's restroom. CDI - paper towels provided
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a tray stored on top of the hand washing sink by the cook line. CDI - tray was removed. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw shrimp in the walk in cooler. CDI - items were rearranged correctly.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 3 containers stored directly on top of food in the prep top on the cook line. |
|
21
|
1.50
|
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 cooked pork in the walk in cooler without a date. PIC stated it was cooked on Saturday (9/16).
Observed egg rolls in the reach in cooler without a date. CDI - items were dated |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken wings and garlic and oil cooling while covered with saran wrap. CDI - explained proper cooling methods and the saran wrap was removed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of chicken stored on trays on the floor of the walk in cooler. Food must be at least 6 in off of the floor. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. |
|
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 rusty dry storage shelves. Resurface/replace shelves. Do not spray paint. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored above facility in the prep unit, reach in and walk in cooler. |