| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager: The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Certified PIC not on-site today. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
Yes |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P
Many foods observed in walk in cooler, walk in freezer and prep coolers without covers. Cover all food in all coolers and freezer. Use utensils to dispense sauces like soy sauce. Follow up visit will be made 6/19 to verify foods are covered. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf (repeat)
Large grinder and meat slicers observed with dried food debris. Be sure to completely break down slicing equipment and clean and sanitize after use. The containers the rice scoops are stored in were found with dried rice in the bottom. Change these containers or wash every four hours. CDI by replacing with new containers. Knives observed on the magnet soiled. Be sure knives are clean before storing as clean. Once lids to buckets of sauces are soiled be sure to clean and sanitize. Be sure to clean under the lips of the small white containers, observed some mold growth. Remove cutting boards every night and clean and sanitize under the boards, today soiled under the cutting boards. The outside lips of the large metal bowls were found with dried food debris, be sure to completely wash, rinse and sanitize all parts of these bowls. A follow up visit will be made 6/19 to verify all of the items have been cleaned and sanitized. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
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. (repeat)
Food stored off the floor in the walk in freezer and walk in cooler on crates. Install approved shelving that is at least 6"inches off the floor. Many new shelving units added. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. (repeat)
Scoop for rice observed being held in a container of water. CDI by removing the scoop and discarding the water. Store scoops in a clean dry container between uses. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 - Cutting Surfaces: Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded.
Observed a couple of cutting boards that need to be replaced. (repeat)
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair.
Replace the rusty shelving that the grinder is stored on. Some of the new shelving in the walk in cooler is starting to rust. The gasket on the walk in cooler and prep cooler are torn.
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. The floor covering in the walk in freezer is hard to clean and needs to be cleaned. (repeat) Clean shelving in the walk in cooler. Wipe down the spice rack on the cook line. Clean under lids in prep coolers. Clean the shields on the lights in the hood. Clean the door and handle to the walk in cooler. Wipe out inside the prep coolers. Clean the cook line. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean.
Clean up in the dumpster enclosure. Observed bags of trash and lots of cardboard on the dumpster pad. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
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. (repeat)
Keep working on cleaning floors in hard to reach areas (under shelving, at baseboards, under and beside equipment) Wipe down walls at wet areas. Overall floor and wall cleaning has improved. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 - Intensity: The light intensity shall be at least 50 foot candles in food prep areas. 30-40 foot candles at prep sinks, 30-35 foot candles at the cook line/prep coolers. Need 50 foot candles in areas of food prep. Many lights in the hood are burnt out. (repeat) |