| 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 during the inspection. -REPEAT- |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed owners food in the microwave half eaten. CDI- Food removed from the microwave. |
|
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 pot lids in the kitchen handsink and not accessible to wash hands. CDI- PIC removed the lids from the handsink. Explained the importance of having the sink available for washing hands frequently. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in a pitcher stored over ready to eat foods in the reach in cooler. CDI- Storage order was rearranged. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the slicer heavily accumulated with food debris, Observed "clean" mandolins with food debris at the 3-compartment sink. Explained to the PIC the importance of cleaning food contact surfaces. Observed "clean" soup spoons, forks and soup bowl with food debris. CDI- PIC rewashed and sanitized these pieces of equipment and utensils.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior and exterior of the microwave in need of cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken broth in the reach in cooler made 2 days ago at a temp of 43F. Observed cooked chicken breast in the reach in cooler made the day before at a temp of 44F. Observed cooked pork in the reach in cooler at 45F, Refrigerator was fluctuating from 39 to 51. Observed shrimp and bean sprouts in reach in prep at45F, reach prep cooler at a temp of 41F. CDI- Chicken broth, chicken breast and cooked pork were voluntarily discarded by the PIC. Shrimp and bean sprouts were relocated to another reach in cooler. All other TCS foods in the unit were at 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 the following foods not datemarked and are held for more than 24 hours: crispy rolls, chicken broth, cooked chicken breast, cooked pork, meatballs. CDI- Allowed the PIC to datemark as they were able to provide me when these food items were prepared. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 Observed this facility has TPHC for cooked tofu and cooked vermicelli, however these items were not properly labeled. CDI- PIC voluntarily discarded the cooked tofu and the since the vermicelli was just prepared I allowed them to place time sticker. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 large deep pots with chicken broth prepared 2 days ago at 43F. CDI- PIC voluntarily discarded the broth. Recommended to use ice wands to rapidly chill broth down to 41F or below.
Two hours to achieve 135F-70F
4 hours to achieve 70F-41F 4 hours |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and sauces not labeled. Observed working containers of dry ingredient not labeled at the cookline. |
|
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 rice scoops in the standing water at the rice cooker. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed noodle plastic bags being used to store other types of foods. Discontinue this practice and recommend storing foods in a cleanable, food grade container. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. In conjunction with #20, Observed the reach in refrigerator fluctuating from 39 to 51F. Call for repair. A verification visit will be conducted to ensure this unit is properly maintaining 41F or below. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed the interior of the reach in freezer in need of cleaning. |
|
53
|
0
|
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 clean. Caution should be used to minimize food exposure. Observed the paper towel dispener in need of cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed PIC ood being stored in the reach in cooler. PIC - Food was relocated to the bottom of the cooler. Explained to the PIC the importance of not storing personal food with food establishment food to prevent contamination. |