| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC responsible for some risk factor violations such as hot holding, handwashing recontamination, and cooling time and temperature. Food establishment also had a number of risk factor violations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager No certified food protection manager present during the inspection. A certified food protection manager having completed an ANSI accredited food handler's course shall be present during all hours of operation. |
|
8
|
0
|
Hands clean & 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 Observed PIC turn off the faucet using their bare hands after washing then going to work with food preparation. PIC was notified that when washing hands to turn the faucet off with a paper towel to avoid recontamination of hands after washing.(corrected through education) |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Upon arrival, observed hand washing sink with no paper towels present. paper towels provided during the inspection. (CDI)
6-301.14 Handwashing Signage
Observed women's rest room with no hand washing sign available. Provided by REHS during the inspection. (CDI)
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Hand washing sink shall be used for the sole purpose of hand washing only. Observed PIC use the hand washing sink to add water to pan. Observed PIC to wash bottle cap off that fell on the floor. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness
Dish washer was asked about his process of dish sink setup and stated they're only washing and rinsing dishes. Training video will be sent with the inspection to show the staff members how to wash, rinse, and sanitize dishes. (corrected through education) No points due to not being actively observed. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 41F. -P Observed rice and beans prepared over 4 hours ago at a temperature 87F. Food was discarded during the inspection. |
|
21
|
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 foods stored inside of hot holding that did not meet temperature threshold of 135F or greater. Foods were placed inside of microwave and on stove to be reheated. Foods include curry chicken, brown stew chicken and goat. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
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 Food shall be cooled in accordance to time and temperature. Observed foods cooling with tight fitting lids in bulk containers during the inspection. Foods were broken down in to smaller portions to cool at a faster rate. PIC educated about proper cooling methods and reminded that reach in freezer and other equipment may be used to help facilitate cooling |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around dish area.
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests Observed an accumulation of roaches near sticky traps. Recommended increase in the frequency that pest control sprays. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking to combat this issue and allow airflow so pans will fully dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rust buildup on some shelving units. Replace or respray shelving units to ensure that shelving is smooth and easily cleanable. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 the food exposure. Observed buildup on walls and ceilings tiles throughout the kitchen. |