| 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)
The person who has Food Safety Training needs to be present during food prep to receive credit during inspection. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 (A)Using a Handwashing Sink - Operation and Maintenance (Pf)
A Handwashing sink shall be maintained so that it is accessible at all times for employees to use.
Table is blocking the handsink.
The handsink shall always be accessible. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Observed unclean knives stored as clean.Observed numerous utensils, collander that were unclean.
Observed PIC improperly washing cutting board. Proper procedure for cleaning and sanitizing a food contact surface is to first wash, then rinse, and then finally sanitize. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Observed containers of food in the walk in that were cooked the previous day and did not have a date label.
Food that is cooked and held for more than 24 hours needs to have Date on the container. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Observed produce stored on the floor in the walk in. Produce must be stored in a manner that will protect it from splash, dust and contamination. Observed uncovered containers of dry goods. Observed uncovered chicken in the walk in. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) PIC was not wearing a hair restraint. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Observed wet rags stored on prep surfaces. To avoid cross contamination, store wiping cloths in sanitizer. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
Observed utensil stored in stagnate unclean water. Observed bowls and cups stored in dry goods.
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C) Glass door refrigerator is not approved egg rolls.
It is approved for prepacked products only.
4-501.12 Cutting Surfaces (C) Observed cutting boards that are worn. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Chlorine test strips are required. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Observed grease and grime build up on shelves, equipment, and refrigerators and refrigerator doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Observed grease and grime build up on floor and walls. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light Bulbs, Protective Shielding (C) Need to have a light shield for light in the walk in. |