|
|
| 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) No one with CFPM onsite today. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. Some employee drinks and food on prep tables, on top of freezer near prep table, on prep table on arrival. CDI by having moved to proper area and education. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.11 - Handwashing Cleanser, Availability: Provide soap for handwashing at each handsink. Pf
No soap at drink station. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Dish machine not sanitizing on arrival helped employee prime system working after priming. |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 - Thawing: Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Noodles thawing in prep sink without running water. CDI by placing in pan and letting water run. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of noodles on walk in floor. CDI by placing on the shelve. |
|
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 shall be maintained in good repair. Bottom shelves of prep tables beginning to rust. Clean legs of equipment on cook line and wash line. Improvement from last time many items cleaned and repainted still some rust on bottom shelving. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Need to resurface floor. Walls have been repaired still in need of smooth paint. Repeat much improvement. |
|