| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on-site during inspection. REPEAT VIOLATION. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed PIC touch cooked frozen beef with bare hands. CDI-PIC voluntarily discarded food item. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored above an open container of cut zucchini.
CDI-PIC changed storage order
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef CDI-PIC changed storage order. REPEAT VIOLATION. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed food employee manually washing a pan, dip pan in cholrox sanitizer (which was at appropriate strength) then go to use pan. CDI-PIC explained to food employee pan must sit in chlorox for 1 minute to properly sanitize. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 items (fried sweet and sour chicken, general Tso's chicken, tofu stir fry) all below 135F (see temp chart) CDI-Food was cooked at 10:30; therefore, discard time of 2:30 p.m. placed on product for discard, also PIC will now being using time for these items on hot bar. PIC added a current time stamp for these items, complaince visit to ensure TPHC procedures are in use and properly followed |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit with noodles, cabbage, canned peas/carrots, chicken, beef all above 41F. Ambient air was 39F. CDI-PIC moved items to walk-in to cool, and will change storage order for items on roll top. All foods cooled down to 41F. Compliance visit to ensure temp is 41F |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of soy sauce sitting on floor. CDI-PIC moved to a shelf. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit across from grill with sticky residue on outside and on handles. Equipment needs to remain clean. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed can-wash and hand sink by front serving line leaking. |