| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed handwashing, cleanliness of food contact surfaces, TPHC out of active managerial control today. -2- REPEAT Continued non-compliance may result in permit action. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed staff bringing soiled dishes to kitchen while wearing gloves and then grab food for refilling buffet without handwashing. CDI - PIC instructed handwashing and educated staff when to wash hands. -2- |
|
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 rice scoops and ladle stored in basin of handsink. CDI - PIC removed items from handsink. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on splash guard of interior of ice machine and in corners. REPEAT -3-
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup between pans and lids stored as clean on drying shelf near dish pit. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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 TPHC in use for cut cabbage at cook line on prep table. This product is not listed on the existing TPHC procedures. VR no later than 02/15/2021. |
|
33
|
1
|
Approved thawing methods used |
No |
Yes
|
No |
3-501.13 Use approved thawing methods. Observed frozen chicken delivered this morning thawing on shelf under rear prep table. -0- |
|
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 unlabeled squeeze bottles of duck sauce and other condiments on receiving side of cook line on prep table. -0- |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening at top of screen door while back door propped open and air curtain not in use. -0- |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled wiping cloths stored on top of stove, under prep tables, not in use for cleaning. -0- |
|
41
|
0.50
|
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 scoops without handles and those with handles touching food stored inside large bins such as sugar and flour. -.5- |
|
42
|
0.50
|
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 wet nested metal and plastic pans stored as clean. -.5- |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed food bus tubs with cracks down the sides. VR no later than 02/15/2021 to ensure these have been replaced. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food buildup in rinse and cloudiness in the same step. -0-
4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed heavy buildup on interior of dish machine. Per PIC, he believed cleaning rule only applied to exterior. EHS advised interior and nozzle need to be cleaned once daily. |
|
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. Observed buildup on shelf under rear prep table. |
|
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 buildup behind cooking equipment on floor and on ceiling near dish pit. -0- |