|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC at time of inspection did not have any employee health policy, written or otherwise. EHS provided PIC with vietnamese, spanish and english copies of approved health policy documents. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present in the bathroom at beginning of inspection. CDI by PIC provision of soap. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed box of frozen tilapia thawing under no temperature controls in the prep area. Thawing should be done under either cold, running water that is able to drain, in the walk in cooler overnight, or during the cooking process. Items should not be left to thaw to room temperature due to the uneven thawing process, leaving parts of the product in the temperature danger zone (45-135F) while the rest is frozen. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |
|
37
|
1
|
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 a box of tilapia on the floor of the prep area, observed a box of shrimp on the floor of the walk in freezer. Food products must be kept 6 inches off of the floor. |
|
41
|
0.50
|
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 a handleless plastic tub being use as a scoop for spices. Provide a scoop or spoon with a handle. |
|
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
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-food grade hoses being used to spray down raw fish. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
Yes |
No
|
No |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water was unavailable at the 3 compartment sink at beginning of inspection. Repaired by employee. Facility was barred by EHS from cooking any items during this time. |
|