| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on staff with ANSI accredited food certification. Repeat. |
|
5
|
0
|
No discharge from eyes, nose, and mouth |
Yes |
No
|
No |
2-401.12 Food employees that have discharge from eyes, nose and mouth may not work with exposed food, or clean equipment and utensils. Observed employee with discarge from nose working with food. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
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 employee handling money and go back to doing food prep, and employee start food prep without handwashing. CDI hands washed. Repeat. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed beef steak and crab ragoons in reach in unit uncovered. CDI items covered. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-703.11 After cleaned food contact surfaces shall be sanitized. Observed prep sink washed and rinsed without being sanitized. CDI prep sink sanitized.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed cleaning utensils that were used since early morning and were not cleaned for over 4 hours. CDI items sent to sink for cleaning.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic bins soiled, and ice machine with debris. CDI items sent to sink for cleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bottle and bucket at 0ppm. CDI items refilled to proper concentration. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed bourbon chicken above 70F after two hours. CDI item discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings, spring rolls, and sweet and sour chicken below 135F. Repeat. CDI items discarded and reheated. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed garlic and oil mixture and teriyaki sauce, that is heat treated sitting on counter above 45F. CDI items discarded and teriyaki put in cooler for cooling. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed degreaser and sanitizer bottle not labeled. CDI items labeled. Repeat. |
|
31
|
0
|
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 lo mein tighly packed in a large plastic container, observed container of teriyaki tightly covered. CDI items uncovered, and lo mein separated into smaller portions. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on counter. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
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 plastic bin and cover cracked. CDI items discarded. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cabbage comingled with food for the facility. |