| 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 Certified Food Protection Manager - C Observed PIC/food protection manager not present until after finished inspection. ** PIC shall demonstrate knowledge by being a certified food protection manager. PIC also makes food deliveries. Recommend having more than 1 food protection manager. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees had made their lunch and it was sitting on prep table with food (hadn't started eating it yet). CDI-food moved to dining room to eat. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
Can 2-301.12 Cleaning Procedure - P Observed hand used to turn off water at faucet, no barrier, recontaminated hand several times. Turn off water with paper towel. CDI-spoke with PIC about proper hand washing procedures. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed weak or 0 ppm sanitizer. **4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI-bleach added to 3rd compartment of dish sink. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed brown rice not under temperature control. Keep all TCS food above 135F for hot holding. CDI-disposed of food. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C Observed dirty linen napkin used to cover brown rice. Linens should not be in contact with food.
3-307.11 Miscellaneous Sources of Contamination - C Observed prepped food on 3 comp sink drainboard. Keep food on prep sinks and prep tables. Employee food stored above restaurant food, keep employee food stored seperately/below restaurant food. |
|
38
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness-Hair Restraints - C Observed no hair restraint on employee cooking food. Repeat |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-802.11 Specifications-Laundering Frequency - C
4-803.11 Storage of Soiled Linens - C Observed dirty wet wiping cloth on counter. Put into soiled linen bag when cleans areas where raw meat has been prepped or are visibly soiled. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions - C Observed multi-use utensils washed in cold, dirty water. Make sure wash, rinse and sanitizer is clean and wash water is at least 110F.
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed lots of garbage on ground around dumpster. Keep garbage picked up Repeat |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C Observed hood and fire suppression system excessively greasy. Put on regular cleaning schedule. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Observed all lighting in kitchen turned off, while cooking. Keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. Repeat |