| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
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.
The facility had priority items out of compliance. Repeat. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
There was no one present with a certified food protection certificate. Repeat. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Paper towels were missing from both hand sinks in the kitchen. Provide paper towels or approved alternative for hand drying at each handsink. Correct During Inspection (CDI); Paper towels were placed at both hand sinks.
6-301.14 Handwashing Signage (C)
Handwashing sign was missing from the hand sink by the prep sink. A handwash sign shall be posted at each handsink. CDI; Handwashing signs were given to be posted. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Personal food items were stored above and comingling with restaurant food in the prep unit. Separate personal food items from restaurant food. CDI; The personal food was relocated to a plastic container in the wic. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P)
The cooked mix vegetables (102oF) and small shrimp(108oF) being held hot on the steam well was less than 135oF. The settings for the steam well were on low setting. TCS food items shall be held at 135oF or greater for hot holding. CDI; The mix veg and shrimp were discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Cold Holding (P)
The scallops(48oF), noodles(44oF) and large shrimp(50oF) on the prep unit and the large pan of shrimp(50oF) in the walk in cooler were found to be greater than 41oF. TCS food items shall be held at 41oF or less for cold holding. CDI; The scallops, noodles and shrimp were discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
Noodles cooked three days prior was missing date markings. TCS food shall be date marked when holding for more than 24 hours. CDI; The noodles were discarded. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C)
Employees were not wearing hair restraints while cooking and washing dishes. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC was asked to use hair nets and/or hats. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)
A single use cup was stored within a bulk container of rice and the scoop for the rice was stored in water. In-use utensils must have handles with the handle stored out of the food. When storing in use utensils in water, the water must be maintained at 135oF or more. CDI; The cup was removed and the water was discarded. Repeat. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean pans on the storage rack were wet stacked. Dry goods were stored directly on the floor in the old walk in cooling unit. Clean dishes shall be stored in manner that allows for complete air drying before stacking. Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Manager was notified and also advised that clean dishes can not be hand dried. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
The door gaskets/seals for the reach in freezer were found to be damaged. Ice was forming along the top edge of the reach in freezer doors. Equipment shall be maintained in good working order. PIC was asked to replace all door seals. Repeat. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-201.11 Floors, Walls and Ceilings - Cleanability (C)
A section of wall paneling in the women's restroom (above toilet paper dispenser) was ripped. Walls shall be smooth and easily cleanable. REPEAT. |