| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager arrived at conclusion of inspection. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed line cook grab ready to eat vegetables with bare hands to transfer to wok; bare hands contacting portions that are not cooked immediately and not held on temperature control. CDI - Verbal correction; vegetables discarded. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only kitchen handsink blocked by handtrucks upon entry; hot water was cold and took several minutes to warm up. CDI - Handtrucks relocated. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pan of raw beef sotred above pan of cook shrimp in reach in cooler. CDI - Placed raw beef below cooked items. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal food pans with food residue stored as clean on drying rack. CDI - All were sednt to dish area for reprocessing. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Three pans of cooked pork in reach in cooler and one pans of cooked pork in walk in cooler dated from 9 to 11 days ago. CDI - All discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in spray bottle testing above 200ppm; strip bleaching out. CDI - Solution strength cut in half 5 times; solution testing at 200ppm chlorine. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 - Linens and napkin may not be used in contact wioth food. Chicken wings and spring rolls covered with cloths in walk in cooler. Remove; facility can use deli paper as a substitute. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on counters and prep surfaces. CDI - All relocated to laundry bin; recommended facility uses sanitizer buckets to store cloths once wet. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal food pans wet stacked. CDI - Sent to dish for reprocessing due to food residue (see 14). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace damaged gaskets on two door reach in cooler. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from gaskets of low prep cooler doors and from stove top next to fryers. |