| 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, Ensure the Person In Charge(PIC) is a certified food protection manager (CFPM) . Observed no CFPM in the establishment. PIC Serve Safe expired. REPEAT VIOLATION. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employees handle cabbage and broccoli that was not in ready to eat form. CDI - educated the PIC about the risks of bare hand contacting food; using gloves during food preparation is ideal. (General Comment) |
|
8
|
1
|
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 rice case lids in the handsink in the back of the kitchen. CDI - removed lids from the sink and put them into the 3 compartment sink for its cleaning procedure. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal product above ready to eat food in the flip top/reach in cooler. CDI - placed the raw animal product in a proper location and advised to put a lid on the ready to eat food. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many products in the flip to cooler (refer to the temperature chart) out of temperature. CDI - moved the product to the freezer to cool down quickly to the proper temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cooked noodles in the walkin cooler cooling down with plastic wrap covering it. CDI - uncovered product, and educated PIC to leave food uncovered when cooling to facilitate heat transfer. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Observed tea packaged in the establishment without a label. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. Observed employee cutting cabbage before washing the product. CDI- PIC washed the product after cutting. |
|
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 scooper placed in container with standing water during pauses in food dispensing. CDI- PIC dumped out the water from the container. |
|
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, and residue. Observed all three fans in the kitchen with dust built up on them. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food in the walkin cooler, shoes on the dry storage rack, sweaters on dry storage rack, and medicine in the kitchen area. |