| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with a CFPM certificate during inspection. -2 points- |
|
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 had limited knowledge of food borne illness and symptoms. Establishment had no health policy signage posted. CDI - Employee health was reviewed with PIC and staff. Employee health signage was left with PIC to post in establishment. -0 point- |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating while preparing food in food prep area. PIC was asked to establish a designated area for employee eating. -1 point- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without using a barrier.
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves after contaminating them and proceed to put on new gloves without washing hands first.
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee cleaning soiled dishware and utensils then handle clean utensils and dish ware without washing hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed employee eating from bowl in food prep area then return to food preparation without washing hands. CDI - All employees were asked to wash hands and hand washing procedures was reviewed with PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored over raw beef. CDI - Storage order was corrected.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of raw beef, raw chicken, broth, ready to eat noodles, and prepared produce stored in walk in cooler without coverings. CDI - Covers were provided. |
|
18
|
1.50
|
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 41F. -P Observed large pot of broth in walk in cooler holding at 54F. PIC stated that the broth was hot held and then placed in refrigeration in the early morning. Broth has been in walk in cooler for approximately 9 hours. CDI - PIC discarded broth and proper and more effective cooling methods were discussed with PIC. -1.5 points- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances. PIC identified contents to be sanitizers. CDI - PIC labeled spray bottles with name of contents. -0 points- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 large pot of broth stored in walk in cooler that did not meeting cooling parameters. Pot was too large to effectively cool food product. CDI - Portioning broth into smaller containers and other cooling methods was discussed with PIC. -0 points- |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed plastic bag of tripe thawing in prep sink with warm water running over it. Observed raw pork belly in prep sink thawing with water running over it. Food shall be thawed under refrigeration that maintains food at 41F or less, completely submerged under running water with a temperature of 70F or below, or as part of the cooking process. CDI - Food was moved to walk in cooler to thaw under refrigeration. -0.5 points- |
|
37
|
0
|
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 plastic container of diced carrots being stored on floor of walk in cooler. -0 points- |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer stored on floor near drink station. -REPEAT- -0.5 points- |
|
47
|
1
|
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. Observed food splash and residues on shelving, prep surfaces, bottom of reach in coolers, and inside reach in units. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point- |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points- |