| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPerson-in-charge(PIC) must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean tea pitchers frequently enough to preclude the growth of mold or accumulation of soil. Observed tea pitchers with mix residue on them today and mold forming-PIC washed and sanitized during inspection. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool TCS foods from 135F to 70F or less within the first 2 hours and then down to 41F or less in the next four hours. Observed noodles that had been cooling overnight and still had not cooled completley-discarded by PIC. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingDate mark all TCS foods that are RTE(ready-to-eat) and held for more than 24 hours, after they have been opened/made. Observed cooked pork, eggrolls, and cooked crab in need of date marking today. Date marking handout provided. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling MethodsCool foods using approved methods such as: shallow food portions, uncovering, metal pans, stirring regulartly, put on ice, put in freezer, or add ice. Observed noodles cooling from the night before in a large portion, inside a plastic tub that was tightly covered. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
] . + -.6-501.111 Controlling PestsObserved a live roach in the kitchen. Pest managment needs to be called. Also, take measures to reduce harborage areas(get storage off of the floor), reduce food on floor, and reduce entry ways(backdoor needs a door sweep where daylight shows through). |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep to-go materials stored inverted and on a clean surface. Observed to-go rice boxes not inverted today. Observed to-go forks, spoons, and drink lids stored in soiled containers today. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and ClassificationWhite crock pot and white freezer(that doesn't work) are not for commercial use. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesClean equipment-observed build-up on sides of grill and inside of fryer. Clean equipment handles and light switches throughout. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsClean floors more frequently and a more detailed cleaning is needed. Observed food from the night before on floors today, along with grease build-up. Clean pipes along walls and walls themselves(cookline). |