| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manage accreditation. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. Have more staff attain ANSI accredited food protection manager certification. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 When to Wash - P Ensure that employees are washing their hands in between tasks that will soil their hands. Observed an employees go outside to dry storage and return back to working with foods. Observed another employee wash their hands incorrectly by recontaminating with faucets. Ensure that employees are using a barrier when turning off faucets. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sinks shall be available at all times and used for the sole purpose of handwashing only. Observed hand washing sink blocked with pans and utensils stored inside. Pans and utensils were removed during the inspection. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with debris and build up from previous uses. Dishes were pulled and moved to 3 comp sink to be washed, rinsed, and sanitized again. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed fried chicken out on counter under heat lamp at a temperature of 128F. Chicken was removed and discarded during the inspection. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C All in-use utensils shall be stored in clean protected manner. Observed rice scoop handle making direct contact with the rice. Handle removed during the inspection. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Manager was shown how to effectively air dry dishes by using pyramid stacking method. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service article stored open ended. Single service trays were inverted during the inspection. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms for disposable of feminine hygiene products. No trashcan with lid found in women's bathroom. |