| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. EHS advised to have certified food protection manager on site during all hours of operation.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed repeat violations throughout the inspection, uneducated employees, and poor food sanitation. EHS has always advised the PIC to go over the last 3 inspections, proper handwashing, proper glove use, and employee health policy to see positive growth with the facility. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed food employee coffee on the counter top where food preparation occurs. CDI - removed the coffee from the prep table and educated food employees to not store drinks where drinks can contaminate food and other food contact surfaces. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
Yes |
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 REPEAT VIOLATION. Observed food employee uneducated about when to wash hands. Food employee handling raw chicken with no gloves; food employee begins to touch utensils and other parts of equipment around the kitchen cross contaminating items. CDI - EHS got food employee to wash hands properly. Educated to prevent cross contamination. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
Yes
|
Yes |
3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf REPEAT VIOLATION. Observed food employees preparing food not in ready to eat form with no gloves. One employee preparing raw chicken and the other preparing dumplings. CDI - educated to wash hands and put on gloves before food preparation. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed peppers in the walkin cooler adulterated with mold. CDI - discarded the peppers. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored above raw beef in the freezer (raw animal products have been removed from commercial package and stored on speed rack). CDI - educated food employees how to properly separate raw animal foods. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in the dish machine less than 50 ppm. CDI - educated food employees how to prime their dish machine in order to reach proper sanitizing concentration. Dish machine currently at 50 ppm. |
|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed cooked chicken and raw chicken out of temperature. Refer to temperature chart. CDI - educated to not overstack in the flip top unit; all product shall remain below the fill line in each container to hold at proper temperatures. Educated to not leave chicken out on coutner top. Educated to not leave raw chicken out on counter top to thaw out. Removed excess product from flip top, discarded chicken sitting out, and relocated the thawing chicken into the walkin cooler (at proper temperature). |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw chicken had been sitting out on counter top at 68F; product has surpassed thawing temperatures by using improper thawing methods. CDI - educated about proper thawing methods and stored into walkin cooler to rapidly cool down. Product at proper temperature. |
|
35
|
0
|
Food properly labeled: original container |
No |
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. Observed squeeze bottles of oils not labeled. Advised to have working containers of food labeled. |
|
38
|
1
|
Personal cleanliness |
Yes |
Yes
|
Yes |
2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee preparing food without a hair restraint. CDI - employee put on hair restraint. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
Yes |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed rice spoon stored in standing water on coutner top. CDI - educated employee to store spoon in dry container or in hot water at 135F or above. Removed the spoon from the container. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food stored with customer food in a reach in unit. CDI - removed employee food from reach in and educated to not commingle employee food with customer food. |