| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site upon arrival for inspection. CDI by instruction. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 2 employees not wash hands properly. Observed employees not vigorously rub hands with cleanser for 10 to 15 seconds and proceed to turn off faucet with their bare hands after washing. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed raw shell eggs stored in flip top prep unit over ready to eat foods. CDI, foods relocated for proper storage. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed fried chicken wing stored on prep table at 91 degrees F. Observed spicy chicken, lemon chicken, spicy bourbon chicken and tofu on line below 135 degrees F. CDI, operator voluntarily discarded all foods. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed walk in cooler with ambient air temperature of 54 degrees F upon arrival and unit not holding required temperature. Observed several containers of cabbage, cream cheese, potatoe, shrimp, several containers of raw chicken, 2 containers of noodles, container of raw fish, box of eggs. All TCS foods in unit from earlier in day around 8am or from earlier in week according to PIC. CDI, PIC voluntarily discarded all TCS foods above required temperature. Product disposition for completed. PIC contacted Whaley Refrigeration and they are scheduled to arrive at 7am tomorrow morning for repairs. PIC stated they will voluntarily close until walk in unit repaired. VR required. |
|
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 no foods date marking procedures being followed. Observed mashed potatoes prepared on Monday according to PIC not date marked. Observed noodles in walk in cooler not date marked prepared the day before according to PIC. CDI, foods voluntarily discarded. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed a bucket of sanitizer above 100ppm as registered by test strips. CDI by instruction. |
|
31
|
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 - Observed several sheet trays of chicken cooling on rack in kitchen. CDI, chicken relocated to reach in freezer to facilitate heat transfer and proper cooling methods discussed with PIC. Repeat. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach crawling on wall in kitchen and between prep table. Verification required to ensure pest treatment completed. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables in kitchen. |
|
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 scoop handle stored in direct contact with food in dry food storage container. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several metal containers being wet stacked in facility. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed walk in cooler not holding required temperature. Whaley refrigeration scheduled to arrive at 7am for repairs. PIC voluntarily closed until refrigeration unit repaired. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed grease and food debris accumulating in fryer units and some soil in shelving in kitchen. |