| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 Edward Lee advised that he is going to take proctored exam and one employee has food handler certificate currently. CDI- PIC was advised that certificate required is food safety manager, and has 210 days from issuance of permit date on 3/9/16 to provide. Should certified food protection manager not be onsite with verification after that time, 2 point deduction will be enforced. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
Yes |
5-202.12 Provide at least 100F water at handsinks.-Pf . 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Hot water at men's restroom sink at 92F, women's restroom at 85F, and at back handwashing sink 83F. PIC attempted to adjust hot water, return visit by July 8, 2016 to check for repair. No papertowels provided at back handwashing sink. CDI- PIC replaced. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw bacon stored over cooked chicken and bottled water in front prep cooler. CDI- PIC corrected storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. No sanitizer provided today. Facility was not open for service, but was actively cleaning equipment at start of inspection. PIC advised of using chlorine sanitizer and provided test strips. CDI- sanitizer basin cleaned out and sanitizer prepared as facility was beginning food preparation and cleaning. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. PIC advised that basket of cooked chicken wings in walk in cooler were not cooked completely, but is extremely rare to have wings cooked partially. After further discussion it was determined that centers of wings were not cooked completely. CDI- PIC was advised that process of partial cooking must not be completed without having prior written procedural approval. PIC advised that they do not intend to partially cook any foods. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Containers of slaw packaged at facility and sliced cheese, both at prep cooler; not under temperature control. PIC advised that both were in cooler from previous night. CDI- PIC voluntarily discarded both. See chart for temperatures. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple squeeze bottles of in use sauces and seasonings not labeled. Label all |
|
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. Plastic bowl being used as a scoop and stored in dry mix. Use utensils with handles to dispense food items. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups stored in open wire dispenser at front service area not protected from possible contamination. Provide protection for single service items. |