| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. CDI, PIC was educated by the regulatory authority on when to wash hands and TCS food holding temperatures. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) No CPFM on duty at time of inspection. PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (I) Employee answered the phone to take an order and then walked back into the kitchen and dropped a basket of egg rolls into the fryer multiple times. Wash hands after engaging in other activities that contaminate hands. -P CDI, hands washed. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Food in the walk in cooler observed holding at 45F. Per PIC large quantities of food was prepared this morning and the door to the walk in cooler was repeatedly opened and closed. The door was observed slightly ajar upon arrival. Garlic in oil mixture prepared in the facility taken from the cooler at 1PM held on the wok prep counter at 62F. Maintain TCS foods in cold holding at 41F or less. -P CDI, door to the walk in fully closed and after 30 minutes the temperature of the food was observed to be 43F. After an hour the food was observed to be 41F at 3:30PM. Garlic in oil moved to the bottom of the prep table to cool down at 2:45PM. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Wet wiping cloths used for wiping the wok shelf held in between uses on the wok shelf surface. Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
43
|
1
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) Tongs stored in container of raw chicken wings with the handle below the container rim touching the chicken. In-use utensils in TCS food, must be stored with handles above the food and top of the food container. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Chicken slicing machine not rated for commercial use. Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C) Significant amount of food debris and grease accumulated on the nonfood contact surfaces of cooking equipment. Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Doors and lid left open on outside dumpster. Per PIC, dumpster is shared by adjacent shop. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Grease and food debris and dust accumulating behind and under the cooking equipment, on the floors, and on the walls. Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. |