| 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 inspection. |
|
11
|
0
|
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 hair in the salt. CDI - got rid of the hair. |
|
13
|
1.50
|
Food separated and protected |
No |
Yes
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P REPEAT VIOLATION Observed misunderstanding of storage order in the freezer. Again, chicken stored above beef, pork, and other products. CDI - advised to move the chicken to the bottom. then the beef/pork can go above the chicken. Then product above everything else. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P
4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized.
Observed that food employee does not understand that after using the meat slicer with raw meat, the meat slicer must be fully taken apart to wash, rinse, and sanitize. Food employee was wiping sanitizer rag on slicer after it was used with raw meat. Observed misunderstanding of how to wash rinse and sanitize in 3 compartment sink. CDI - brought meat slicer to cleaning procedure; educated that it must be taken apart to wash rinse and sanitize. Educated on how to wash rinse and sanitize in 3 comp sink; educated on how to create a sanitizer solution. Sanitizer is currently reading at 200 ppm. |
|
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 hot holding case out of temperature. Refer to temperature chart. Rice has been sitting in case over night. CDI - discarded rice. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11(A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.-Pf. Observed food employee fingernails too long. CDI - advised to clip fingernails onsite. |
|
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 rice dispensing spoon stored in standing water not at 135F or above. Refer to temperature chart. CDI - Advised to store in dry location; removed spoon from water. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15(B) Maintain a plumbing system in good repair. Observed can wash leaking. Advised to fix. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed food debris all over the floor underneath equipment. Observed dusty fabn. Observed dirty/greasy towel dispenser. Advised to clean more often. |