|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - Upon arrival, no staff member was a certified food protection manager. Towards the end of the inspection, PIC returned. An employee who has passed an ANSI accredited course to become a certified food protection manager must be onsite during all operational hours. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - EHS observed a opened box of spring rolls being stored below opened packages of raw shrimp in the one door freezer. When opened from its manufacturer packaging, storage order applies in a freezer. Food should be stored in order of final cook temperature, with raw shrimp being stored below vegetable rolls.
CDI: EHS educated PIC on food storage order and EHS rearranged the food correctly. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - EHS observed mildew growth inside the ice machine. The ice machine should be deep cleaned more often, with ample time spent cleaning the internal ice making mechanism. Food contact surfaces should be cleaned as often as required to prevent mold and mildew growth.
4-702.11 Before Use After Cleaning (P)- EHS observed an employee washing large pots in the 3 compartment sink with no sanitizer compartment made. EHS observed the employee move the washed pots to the drain board to air dry. The staff member said they were clean and waiting to be moved to storage. After being washed and rinsed, equipment and utensils must be sanitized before use.
CDI: EHS educated PIC and staff on the requirement to wash, rinse, and then sanitize equipment that is being cleaned. PIC moved the pots back to the dirty side to be recleaned, rinsed and sanitized. |
|
40
|
1
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) - Upon arrival, EHS observed the chef cooking food without a hair restraint on. EHS observed a dish washer cleaning dishes without a hair restraint on. When working with exposed food and clean equipment/utensils, an effective hair restraint must be worn. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - EHS observed an in-use scoop stored inside a ice container and bulk sugar with its handle in direct contact with the food it was stored in. In-use utensils stored in food must have their handle up and out of contact with the food it is stored in. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C: Duck tape is now covering part of the damaged formica countertop by the cash register. Repair or replace counter top to maintain equipment in good repair and easily cleanable. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C) - The ceiling tiles and grid is missing from the ceiling above the walk in fridge and freezer. PIC said the grid broke and that they need to replace it. Repair ceiling grid and reinstall tiles to aid in cleanability and prevent contamination from the premises. |
|