| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION Observed no certified food protection manager on site during the inspection. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the faucets when turning off the water. CDI - educated that after washing hands, dry hands with a paper towel and use that paper towel as a clean barrier to turn the faucets off. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a pan in the handsink; incapable of washing hands when pan is in sink. CDI - removed pan from sink.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee washing dishes in the handsink. CDI - educated that washing takes place in the mechanical dish machine or in the 3 compartment sink. Advised to clean out the sink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
Yes |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P REPEAT VIOLATION Observed raw beef and raw chicken in the flip top stored behind ready to eat food, thus the raw products would have to be brought over the ready to eat products resulting in cross contamination. CDI - educated that raw animal products shall be stored in the front containers to prevent cross contamination. VR
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. REPEAT VIOLATION Observed a cut head of lettuce in a reach in cooler sitting on the rack without any container; observed fried egg rolls in refrigerator uncovered. CDI - covered products with plastic wrap. VR |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. - P. Observe a bucket of sanitizer that employees use to sanitize the kitchen is at 0 ppm. CDI - Educated that over time sanitizer will evaporate. Educated on how to create a proper sanitizer solution and how to test solution with test strips. Advised to test solution more often and re-create a new solution more often throughout work day to have a proper sanitizer solution.
4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P
Observed food employee trying to clean meat slicer with rag after it had been used to cut raw meat. CDI - educated that after using meat slicer with raw meat, it needs to be washed, rinsed, and sanitized, not wiped down with a dry rag. Food employee did not know how to properly wash, rinse, and sanitize in the 3 compartment sink. Educated on how to wash with warm water at proper temperature, rinse items off, and place items in a proper chlorine solution with the right amount of contact time to sanitize all equipment and utensils. Employees understand how to create sanitizer solution in the sanitizer compartment. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products cooked, prepared, and held for over 24 hrs without dates. Advised to place a date on product when the product was prepared, with an actual month and day on the label. CDI - provided dates on products
3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed multiple bags of bean sprouts opened and held in the establishment over 24 hrs without dates. CDI - allowed to date. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employee in kitchen has hair restraint; advised to wear a hair restraint. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed scoop handle for sugar and scoop handle for ice stored in the product. CDI - removed handle from food and educated that handle needs to be stored out of the food. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed the inside of reach in coolers and refrigerators with food debris all over. Observed outside of these reachin coolers and refrigerators with residue build up all over the equipment. Advised to clean inside and outside of all equipment in the kitchen. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15(B) Maintain a plumbing system in good repair. Observed the handsink in the kitchen not draining. Advised to stop washing equipment and utensils in the handsink; because all of the debris from washing, the sink does not drain well. VR |
|
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 cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION Observed major build up of food and debris under equipment. Advised to clean floors. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. REPEAT VIOLATION. Observed employee food stored with the rest of facilities food. Advised to store employee food away from customer's food. |