| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing an accredited test. No certified food protection manager available during inspection. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross-contamination by separating different types of raw animal foods during storage, preparation, holding, and display. Raw shrimp stored with carrots and raw whole beef stored with raw chicken in walk-in cooler. CDI-PIC corrected storage. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie chopper and pans with sticker residue and food residue stored as clean. CDI-PIC placed veggie chopper and pans at 3-comp for cleaning. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. (P) Rice and chicken cooked previous day stored in walk-in cooler temping above 41°F. See temperature observations. CDI-Rice and chicken was voluntarily discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. (P) Bulk soap and sanitizer stored above and with seasonings and food oils. CDI-PIC relocated chemicals. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths stored on food prep surfaces throughout facility. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Pans stored wet stacked. Additional drying racks are needed. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.Bottom of food prep tables in poor condition. Knobs missing off grill. Gaskets on drawer prep cooler need to be replaced. Repair/Replace. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) 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. Inside microwave, handle on walk-in, and racks in walk-in cooler need additional cleaning. Improvement. |