| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed duties of PIC not being performed due to lack of cold holding and lack of hot water. |
| 8 |
1 |
Handwashing sinks, supplied and accessible |
No |
No |
No |
No |
No |
5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water out handwash unable to reach 100 degrees. Facility voluntarily closed. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
No |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over rice noodles and raw shrimp over cooked beef tendon. CDI reordered storage. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in stored as clean with visible food debris. CDI took to reclean. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
No |
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 spicy soup cooled from last night still at 47 degrees. CDI discarded. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 1 and 3 unable to maintain proper temperatures according to PIC due to hood malfunction heating kitchen temperature in excess of parameters for prep units. 10 day verification required. |
| 23 |
0 |
Consumer advisory provided for raw or undercooked foods |
No |
No |
Yes |
Yes |
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed side of raw or rare beef without reminder linking product to consumer advisory. CDI facility corrected item before inspection over. -0 points- |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 spicy soup cooled in too great of volume to meet cooling parameters. CDI product discarded. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
No |
No |
No |
3-501.13 Use approved thawing methods. Observed pork sitting under prep table to thaw. CDI removed and took to walk in cooler to thaw. |
| 45 |
1 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-101.19 Nonfood-Contact Surfaces - C Observed shelving under rice cooker is particle board and is absorbing liquids.
4-501.11 Maintain equipment in good repair. Observed gaskets on prep units 1, 2,3 in need of replacement. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment ( gasket crevices, shelving and under and around equipment. |
| 48 |
1 |
Hot and cold water available; adequate pressure |
No |
No |
No |
No |
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water heater for facility not functional at time of inspection. Facility voluntarily closed until repairs can be accomplished. |