| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf: Obsreved no PIC with managerial control. REHS educated PIC on several subjects including where water should be obtained, food storage order ( didn't know what foods were cooked and where they needed to be stored in the reach in cooler), and hot holding temperatures. (135 degrees F or above) |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 Certified Food Protection Manager: Observed no CFPM on site during inspection. 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. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-201.11 - Responsibility of Permit Holder, Person in Charge, and Conditional Employees: Ensure food employees report illnesses, symptoms and exposure. Pf: Observed no Employee health policy. REHS gave PIC EHPA via email. CDI |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11 Clean up of Vomiting and Diarrhea: A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. Observed no written procedures of vomit and diarrhea clean up. REHS emailed PIC copy via email. CDI |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 - Packaged and Unpackaged Food - Separation, Packaging, and Segregation: Observed cooked lamb stored touching raw chicken in the reach in cooler. Food shall be protected from cross contamination by separation during storage, preparation, holding, and display. P CDI Lamb was moved to the shelf above the raw chicken. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed scoop in rice had large amounts of dark, sticky build up on it. Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf CDI PIC replaced this scoop with another clean one. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed cooked Lamb being held at 120 degrees F. Maintain TCS foods in hot holding at 135F or above. CDI Talked about reheating to 165 degrees F and the PIC stated they were holding on time. No TPHC procedures were written down and no time stamps available. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed containers of spices being reused but not relabeled with the actual product in the container. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected: Observed back door open without a screen and the front window open without a screen. Protect outer openings of establishment from insect or rodent entry. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 - In-Use Utensils, Between-Use Storage: Observed the handle of the scoop in the rice was laying in the cooked rice. 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. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
No |
5-103.11(B) - Capacity: Observed there was not hot water available in this unit. Provide sufficient hot water to meet the peak hot water demands.-Pf verification needed |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: Observed accumulation of grease and oil on the floor and walls during the inspection. 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. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-204.11 - Ventilation Hood Systems, Drip Prevention: Observed grease dripping back down onto the cook top from the heavily soiled hood system. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. |