| 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. - 2 pts. Repeat
Observed no certified PIC present. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
General Comment: - 0 pts.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed employee drink stored on top of cutting board over 3-comp sink and another stored on front prep table. CDI: Drinks relocated. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - 2pts.
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee enter kitchen start washing and handling dishes, then take food walk-in cooler without first washing hands. CDI: education provided; hands washed.
Observed employee performing register duties and taking orders, then go back into kitchen to start handling food without properly washing hands. CDI: education provided; hands washed. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment: - 0 pts.
- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed employee filling bowl up with water at kitchen handsink. CDI: education provided. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - 1.5 pts.
Observed only bleach sanitizer available in spray bottle was at 0ppm. CDI: corrected to 50ppm. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: - 3 pts.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed brown stewed chicken at 51F and curry chicken at 53F in walk-in cooling since yesterday. CDI: voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: - 0.5 pts.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed brown stewed chicken and curry chicken cooling in walk-in tightly covered with plastic wrap. CDI: product discarded.
Observed several items cooling on shelf at room temperature in kitchen < 135F(see temp chart). CDI: all items stirred and transferred to walk-in cooler to actively and rapidly cool. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General Comment: - 0 pts.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several drain/fruit flies present inside kitchen. Pest control scheduled for service. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment: - 0 pts.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a bag of onions stored on the floor of walk-in cooler. CDI: bag of onions removed. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
General Comment: - 0pts.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee wearing watch while handling food. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat: - 0.5 pts.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wiping cloths stored under cutting boards. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
General Comment: - 0 pts.
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed utensils stored inside dirty water at 87F. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat: - 0.5 pts.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed pans wet stacked on kitchen shelf. |