| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC upon arrival did not have certification. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some pans, plates and tea urn nozzle stored as clean but soiled with food debris. CDI, food relocated for cleaning. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 45F. -P - Observed noodle cooling in walk in unit 2 above 45 degrees F from night before in deep bin. CDI, operator voluntarily discarded noodles. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple containers of cabbage stacked above chill line from previous day and above 45 degrees F. Observed hoisen sauce that manufacturing labeling stated was to be kept refrigerated stored at room temperature overnight. CDI, operator voluntarily discarded cabbage. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed air fresher and toxic cleaners stored over single-service articles on storage rack near restrooms. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 - Observed noodle cooling in walk in unit 2 above 45 degrees F from night before in deep bin. CDI, operator voluntarily discarded noodles. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
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 spoon stored in soiled area at prep line and ice scoop stored in soiled holster at ice machine. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans being wet staked throughout kitchen. Repeat.
4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on prep surfaces at front prep line. Repeat. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed bricks and other items around outdoor dumpster that PIC stated was from a car accident. Clean up area and maintain to prevent pest harborage. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Observed some walls and floor soiled in ware washing area and rooms near mop sink area in back of kitchen. Observed some soil on walls and some floors in kitchen area and can wash area. Repeat. |