| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed several employee drinks stored with dry goods and utensils. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed racks stored in front of the hand sink near cooking equipment and expo window. CDI- PIC moved rack. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- REPEAT- Observed cut RTE daikons stored underneath raw chicken in the walk cooler. CDI- PIC was able to correct the storage order during the inspection since no physical cross contamination was observed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed squid, shrimp, scallops, chicken, blanched broccoli, and eggs above 41F, see temp chart. CDI- PIC was able to move all items to the walk in cooler and freezer uncovered to quickly cool. |
|
22
|
1
|
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 chicken wings and chicken legs both on TPHC with written producers. However, PIC attempted to keep items last the 3:15PM discard time by changing the time. CDI- PIC voluntarily discarded the items. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- REPEAT- Observed two large sheet pans of chicken wings and legs cooling at ambient air and then covered in the walk in cooler. CDI- Items were uncovered to quickly cool. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of wet metal pans stored together before air drying. NOTE: Point deduction remained the same since item is a low risk stagnant violation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination. - Observed several stacks of plastic containers not inverted. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed hand held drill being used to help mix breading according to PIC.
4-501.11 Maintain equipment in good repair. - Observed gaskets in need of repair or replacement due to being torn. Observed shelving starting to rust.
4-101.19 Nonfood-Contact Surfaces - Observed card board being used on shelving. Ensure all non food contact surfaces are cleanable, durable, and non absorbent. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed cooking equipment and cold holding equipment in need of cleaning due to food debris and grease residue. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls behind and underneath equipment in need of cleaning due to food debris and grease residue. Clean as often as needed to prevent and reduce food debris. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored throughout the facility mixed in with retail food and clean utensils. |