| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
PIC stated employees signed employee health agreement but all sheets were at home. Verification within 10 days. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P: Raw arinating chicken on top shelf of walk-in, over RTE food. Raw chicken over raw shrimp in refrigerator. CDI- chicken moved to bottom shelves.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Wrapped raw beef stored in same container as wrapped cooked beef. CDI- raw portion removed. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
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 45F. -P: Found rice noodles under no temperature control at 87 F on counter after being heated in microwave 2.5 hours previous. CDI- rice noodles voluntarily discarded. |
|
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: Chicken stock simmering on heat at 117 F. CDI- Stock voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found items in prep top above 45 F. Found cooked carrots under no temperature control on counter. CDI- Food placed under TPHC (time holding) until 2:30 pm when restaurant closes for lunch. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found numerous items prepared 1-3 days previous. Cooked steak, cut letucces, rice noodles, egg noodles, cooked potatoes / carrots. Verification of uniform date marking system within 10 days.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found large tub of shrimp sauce containing cooked garlic dated 8 days previous. CDI- sauce voluntarily discarded. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available in facility. No in-use thermometer in facility. Digital thermometer found in original box after search. Verification of thin probe thermometer within 10 days. |
|
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. Unlabeled bottles of vinegar, oils. |
|
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.
Domestic rice cooker in use in kitchen. Remove. Small cooler in kitchen labeled for storage of potentially hazardous food in original sealed package with opened food stored inside. |
|
54
|
0.50
|
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. Found employee food on several levels of walk-in, refrigerator, and drink cooler. Found cell phones on shelves in kitchen with retail food, utensils. |