| 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. Advised to have a certified food protection manager on site during the hours of operation. |
|
8
|
0
|
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 stored in the handsink sink basin in the kitchen, blocking the handsink. CDI - removed pan from the sink. Educated to have handsinks accessible at all times.
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed that the handsink behind the register counter is being used as a dumpsink. CDI - educated that handsinks are only used for handwashing. Removed ice from handsink basin. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P REPEAT VIOLATION. Observed uncovered raw chicken stored above other raw proteins in the stand up freezer such as raw beef. CDI - educated proper storage order (facility has a storage order sign right next to stand up freezer). Covered and relocated the chicken to the bottom of freezer to prevent contamination. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed soup spoons and knives stored as clean with food debris all over the food contact surfaces. CDI - moved items to dish pit to clean. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - pulled product to freezer from the flip top to freezer to rapidly cool down. The rehydrated noodle will be placed on time control (TPHC procedures will be updated). Educated that after preparation, product must be cooled down before storing in cold holding. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf REPEAT VIOLATION. Observed chicken, rehydrated noodle, mixed vegetables, and noodles that are on time control, not labeled with a time stamp. Advised to follow TPHC procedures. Discarded product. |
|
41
|
0
|
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 spoons stored in standing water. CDI - employee provided a dry container for the rice spoons. |
|
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 non food contact surfaces of storage racks and shelving dirty with build up. Advised to keep items clean. |
|
53
|
0
|
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 floors in need of cleaning; substantial amount of food debris on floor underneath and behind equipment. |