| 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 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P: Employees must wash hands after handling raw foods before starting any other tasks. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-204.11 Handwashing Sinks-Location and Placement - PF: Observed hand sink not conveniently located to cook line. Facility has a sink near cook line that is being used and counter space/drainboard. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed raw shrimp being prepped in prep sink that was not cleaned properly. Sink was soiled with noodles, veggies, and other food produsts. Must clean sink before prepping all foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed can opener hanging on side of hand sink. Observed 1 pair of tongs being used for all products in prep unit (raw nad cooked). Suggested using a separate tong for eat raw product and a pair for cooked product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: cooked shrimp 60F, cut veggies 60F. bean sprouts 60F in small prep unit near wall. CDI- all discarded. Must keep all cold foods cold at 45F or below. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf: Small prep unit near wall holding 58-60F. Verification needed.
3-501.15 Cooling Methods - PF: Observed Lo mein cooling covered with lid. Must vent or leave uncovered to allow proper cooling. CDI-vented lid |
|
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. Discontinue storing in use utensils in cracks between equipment. |
|
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. Must allow dishes to air dry completely before use. Observed employee towel drying utensils. |
|
43
|
0.50
|
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. Remove soiled aluminum foil from racks and under cooking equipment. |
|
45
|
1
|
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. Observed rusting shelving in walk in cooler. Repair/replace. Replace cutting boards. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving throughout facility. Clean fans in walk in cooler and near cook line. Clean shelving in walk in cooler. Clean sides of cooking equipment. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed orange water running from faucet at back hand sink. Floor drain unback hand sink slow draining. Clogged slightly. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors throughout facility.
6-201.17 Walls and Ceilings, Attachments - C: Attach an effective door sweep on back door so that there is no visible light. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal items must be stored seperately from food and food items. |