| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with ServSafe certification not on site during inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back handsink without soap. CDI - PIC place backup supply at handsink until small bottle can be provided. |
|
18
|
1.50
|
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 41F. -P Observed vietnamese sausage cooling on counter upon entering facility; product at 99F. Employee stated the sausage was finished cooking 1 hour prior; observed no change in temperature within the next 1 hour. Sausage did not cool to 70F within 2 hours. CDI - Sausage discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kimchi held from previous day at 45F in walk in cooler. CDI - Container of kimchi discarded. |
|
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 kimchi held from previous day without date mark. CDI - Container of kimchi discarded. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 employee changing times of TPHC whiteboard upon entering facility at 2:25 pm. Time stamps were written from 1:20 - 1:30 pm depending on product. Observed whole chickens being held on time, whole chicken not listed on TPHC board. CDI - All times were correctly filled in for all products.
REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 vietnamese sausage cooling on counter with plastic wrap tightly wrapped around large bowl. CDI - Container of sausage discarded. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed rice balls and pork casserole in front reach in cooler for grab & go service without labels. CDI - PIC founds labels for products and all products were correctly labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes stored on floor in walk in freezer.
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three cans of sauce in dry goods area with dented bottom seals. CDI - All 3 cans were relocated to be held for credit. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Replace/repair as necessary. |