| 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 shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
Repeat:
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees touching faucet handles with bare hands after washing hands. CDI: intervened; education provided; EHS demostrated how to properly wash hands; hands were washed properly. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
Repeat:
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw beef stored below raw chicken inside 3- door freezer. CDI: storage order rearranged. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed lo mein, egg rolls, and Sesame chicken that waas made yesterday inside walk-in cooler without a date. CDI: directive to voluntary discard. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment:
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting boards. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment:
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 rice spoon sitting in room temp water. Observed bowl stored inside rice bin. Observed utensils on stove sitting inside 79F water. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
General comment:
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 100F water. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system filters, crevices of dry good bin handles, and fryer area with heavy debris/grease build-up. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat:
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored in various undesingated areas of establishment. |