| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
Priority violation of improper handwashing observed. Violation is a repeat from the last inspection. Discussed with PIC.
2-102.11 (A) - (C )(1), (4)-(16; Priority Foundation; 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. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Observed employee's plated food and beverages sitting on prep surfaces.
2-401.11; Core; (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. |
|
8
|
4
|
Hands clean & properly washed |
No |
Yes
|
No |
Observed food employee rinse his hands with water in the food prep handsink. Discussed with PIC and employee.
2-301.12 (A),(B); Priority; Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Observed rat droppings in back storage area.
6-501.111; Core; Keep the premises free of insects, rodents, and other pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
ZERO POINTS - Observed one dented can of Chef's Select Hoisin Sauce stored with other canned food. PIC moved the can to return for credit.
6-404.11; Priority Foundation; Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
ZERO POINTS - Employees observed without hair coverings.
2-402.11; Core; Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
ZERO POINTS - Observed two wet cloths on a prep surface.
3-304.14(B); Core; Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
One restroom is being used as storage. The restroom is not "in use," but the room still contains a toilet and handsink. (toilet is covered with a trashbag)
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Walk in cooler shelves are chipping paint and rusting; wooden grater is not approved (discarded during inspection); red barrels used for employees to sit on or store large containers on are extremely soiled and need to be replaced.
4-501.11; Core; Maintain equipment in good repair. |