| 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)
PIC must have food safety course-expired certificate. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee shall eat, drink or use any form of tobacco in designated areas.Remove cigerettes, heel cream and phone from prep surfaces. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
Sanitizer must be made at all times. REPEAT CDI by remaking it correctly. This is common and must be addressed - keep sanitizer ready to use. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
All prepped and cooked/cooled items must be date marked if not used in 24 hours. Food in all areas prepped must be properly date marked. Boxes of prepped chicken was in the walk-in without a date. REPEAT |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
REPEAT
All food must be labeled with common working name. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.14 Food Preparation (C)
REPEAT
Do not allow food to be uncovered in reach in storage unless cooling. Use lids. This is for multiple areas in establishment. Keep dry food like rice and flour lidded or covered. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)
Do not reuse containers that food comes in as a source of other food storage- they must only be used the one time and thrown away. Multiple containers and bags have been repurposed without proper cleaning and sanitating |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the top of the stove where food debris has fallen, the oven, wok, handles on equipment, shelves, gaskets, doors and tables, guides on coolers, gaskets on 2 door cooler, door handle of walkin, all handsinks and faucets. bottom of reachins. EVERYTHING needs to be cleaned. A large difference in when establishment was inspected last. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C)
Clean both toilets and fixtures. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean floor under all equipment. Clean walls in kitchen. Includes walkin. Floor old dining must have carpet removed- floors must be washable if used for storage
Clean under reachin floor and outside of the units,
Clean backside of grill and hood- both are very greasy |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C) Increase lighting intensity at wash area to 20 foot candles. Increase lighting in storage area to 10 foot candles. |