| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
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
2-301.15 Only wash hands in handwashing sink. -PF
Observed PIC rinse hands in 3 comp sink. Advised to use handwash sink with soap and paper towels. Complied. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over sauces in reachin unit. Moved eggs to bottom shelf of another unit. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken in hot hold unit at 116F. It was not properly reheated. Moved to grill and reheated to 191F+ and then placed back in hot holding unit. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice in metal container at 125F. Staff advised this was leftover from making their fried rice and they were planning on discarding. Discarded during inspection. |
|
21
|
0
|
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 Observed sauces made yesterday missing date label. Labeled during inspection. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed 3 containers of cabbage sitting out at 79F and one in reachin at 56F. Per previous inspection, TPHC should be being utilized. No procedures on site and no time stamps on cabbage. All time was dated from the time they removed from cold hold at commissary (2pm). All must be discarded at 6pm. TPHC forms to be emailed and followup required. |
|
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. Observed reach ins, sides area by grill, etc. heavily soiled with debris. Repeat. |
|
48
|
0
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf There was no hot water upon arrival. They had just turned on the hot water heater. Hot water heater was provided during inspection. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed unit in need of a detailed cleaning. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee bottle of water stored on top of container of cabbage in reachin unit. Relocated to bottom of unit. |