| 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 demonstrates knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation.-PF PIC left to deliver take out orders while facility still open and operating. No one present with food protection manager certification when PIC absent. CDI - PIC returned after delivering take out order. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
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 Facility operating without papertowels and no alternate method to turn off water without recontaminating hands. CDI - Staff went to store across street, puschased paper towels, and stocked all sinks. Staff washed hands upon arrival of paper towels. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at any handsink. CDI - Restocked. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Cans of pineapple dented on hermetic seals and stored for later use. CDI - Cans marked for return to vender and segregated. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish washer wash and rinse plastic tub then stack on drying rack without sanitizing. CDi - Explained dish washing process to staff; un-sanitized tub placed back on dirty drain board for processing. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken skewer cooked to 155F for an order. CDI - Staff redropped in fryer; chicken reached 206F. Use digital thermometer to check temperatures. |
|
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 Shrimp and broccoli cooked last night and placed on top of pans in flip top; holding at 51F. CDI - Discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on egg rolls and cooked chicken in low prep cooler, cooked chicken in reach in cooler, or cooked pork in walk in cooler. CDI - These items retro-date marked today. Discussed date marking with PIC and importance of date marking container vs. hanging datmark sign from shelf. |
|
38
|
0.50
|
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. One of the cooks not wearing hair net while working with food in the kitchen. Employee must wear a hat or hair net. |
|
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. Food pans and tubs wet stacked. Separate to allow air drying. |
|
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. Rust on shelves in walk in cooler. Repaint or replace. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.17 During washing, the wash compartment of the warewashing sink must contain an approved wash solution. Pf - Observed employee washing plastic food tub with no wash solution in sink. CDI - Rule explained to staff; tub sent back to dirty side of sink for processing. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of grease, dust, and dried food debris on surfaces of equipment, handles of equipment, faucet handles, wire shelving in walk in cooler, wire shelving at rice station, and on cooler doors throughout. Clean all |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under cook line.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair hole in wall under sink in restroom. |