| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site at time of inspection with certification. CDI by instruction. • |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using TobaccoEmployees shall drink from covered beverages if handled so that contamination of equipment and hands will not occur. Observed several employee beverages stored on prep tables in kitchen and without a straw. CDI by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRaw animal food shall be stored so that cross contamination is prevented. Observed raw beef stored in used chicken boxes in walk-in freezer. CDI |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 hours. Observed 20 gallon white container of house made teriaki sauce made with heat treated cabbage and chicken bone according to operator cooling in covered container that operator stated was placed in unit at 10:00am and at 110 degrees F at 12:00pm. Operator removed sauce from walk-in cooler and portioned into smaller portions to attempt to rapidly cool teriaki sauce and placed in walk-in freezer as instructed. At 1:00 pm the temperature of teriaki sauce was still between 81 to 93 degrees F. CDI, operator discarded 20 gallon container of teriaki sauce. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 6 containers of cut cabbage along prep line at 61 degrees F. CDI, operator relocated cabbage to walk-in cooler to rapidly cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-ChemicalsProvide sanitizer at proper concentration. Observed chlorine sanitizer at 3 compartment sink above 200ppm. CDI, operator diluted sanitizer concentration properly.7-102.11 Common Name-Working ContainersWorking containers of toxic substances shall be labeled by common name of substance. Observed spray bottle of disinfectant not properly labeled behind counter. CDI by instruction. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsUse proper methods to cool food. Observed house made teriaki sauce made from cooked cabbage and other potentially hazardous food cooling in a covered 20 gallon white container in walk-in cooler. CDI, food was discarded, see item #18. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 ThawingUse proper methods to thaw food. Observed chicken thawing in non running water at prep sink. CDI by instruction. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of food and ingredients that are not easily identifyable shall be labeled by common name of food. Observed 2 bottles of oil and sauce without a label that were not easily identifyable. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Wet wiping clothes shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth stored on prep surface near handsink. |
|
41
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use StorageStore in-use utensils correctly. Observed 2 handles of dispensers laying in product of dry spices. Observed in-use utensil stored in water below 135 degrees near grill. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredGeneral Comment: allow equipment to air dry after cleaning. Observed employee hand dry metal container with towel after cleaning. CDI by instruction. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Cutting SurfacesCutting surfaces shall be free from cracks and scarring. Observed 2 heavily scared cutting boards 4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from cracks. Observed 1 heavily chipped container lid. CDI, operator removed from use. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning FrequencyWarewashing machines shall be cleaned as often as necessary to keep them clean. Observed soil accumulating in corners and on top of drainboards of warewashing sink. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsGeneral Comment: Phyiscal facilities shall be cleaned as often as necessary to keep them clean. Observed corners of floor in need of cleaning in kitchen. |