| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no PIC in the establishment throughout the entire inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11(B) Handwashing sinks shall only be used for handwashing. -PFn Observed a spray bottle of sanitizer and a cleaning brush pad in the handsink in the dishpit area. CDI - removed the articles from the handsink and educated employees and PIC that handsinks are only used for handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on top of mayo in the walkin cooler. CDI - moved the product to a proper location. REPEAT VIOLATION |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer solution in the 3 compartment sink have a weak concentration of lower than 50 ppm. CDI - drained the compartment to make a new solution. |
|
18
|
1.50
|
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 rice that was cooked at 11:00 am in the walkin cooler at 2:30 pm @ 120 F; the product did not meet the proper time and temperature criteria. Observed rice in the walkin cooler that was cooked yesterday evening @ 51F; this product did not meet the time and temperature criteria either. CDI - advised to discard the product. |
|
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 rice sitting out in a plastic budket on a rack in the kitchen @ 62 F. PIC stated that this rice had no time or hot holding and wanted to put in the walkin cooler; PIC stated that the rice was out for high production for rush hour. CDI - educated about how to handle rush hour and that product should most likely be hot held in rice case or to use TPHC for easier business; advised to discard prodcuct for sitting out too long without temperature control. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no reminder for the consumer adivisory; the consumer advisory just contains the disclosure. CDI - educated the PIC how the consumer advisory should look. VR. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed container of shrimp cooling in reach in cooler with plastic wrap covering the container. CDI - uncovered the container and the product cooled quickly to proper temperature.
Observed large plastic covered containers of rice that was cooked today and yesterday and non of the product cooled correctly with the correct time and temperature criteria. CDI -educated on how to properly cool foods quickly; advised to discard product. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed napkins stored with shrimp and cucumber products in the reach in cooler and the walkin cooler. |
|
41
|
0
|
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. In the container of sugar, observed the dispensing utensil handle stored in the product. |
|
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 no air drying going on in the kitchen after the dishes/containers had gone through a cleaning procedure through the 3 compartment sink. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
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 that the racks in the walkin cooler and the rack for air drying equipment were dirty with residue. |