| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
1 point. 2-103.11 - Person In Charge: PIC shall ensure rules in the code for food safety and handling are met. Pf Multiple priority item violations today. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
1 points. 2-102.12 Certified Food Protection Manager. PIC has the food handler course-needs to take the manager course. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
0.5 points, Repeat. 0 points last inspection. 2-401.11 - Eating, Drinking, or Using Tobacco: Employees shall eat, drink, or use any form of tobacco only in designated area to prevent cross contamination. Open beverages on case used for food storage, half eaten bowl of food in the kitchen. Need to eat in a designated place separate from restaurant/customer items. Beverage should be stored in cups with lids and straws stored below food contact surfaces CDI-items moved. |
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
2 points. Repeat. 5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf There was a red plastic pan in the front handsink. Pan was moved. No towels at front handsink. CDI- Napkin placed at handsink. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
1.5 points. 4-501.114 - Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness: Maintain sanitizer at correct concentrations when being used to sanitize. P Sanitizer was in rinse compartment and had soap mixed in it. The three compartment sink needs to set up in each vat wash-with warm soapy water-middle vat rinse clear warm water or use sprayer-last compartment should be sanitizer-clear water with Chlorine bleach in it to 50-PPM. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
1.5 points. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Pork 70F, meat-deli style 69F, spring rolls 72F The food in the warming case with the doors missing aren't keeping at safe food temps. Food was prepared this morning-throw away what doesn't get sold after 4 hours from when it was taken off temperature control. 70 degrees is right in the middle of heavy bacteria growth temps. Either need to hold this food cold 41F or hot 135F. Another option is Time As a Public Health Control, where food is prepared then marked with a 4 hour discard time and then is discarded. You will need a written plan I can help. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
0 points. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Rice noodles 74F. PIC said prepped this morning, this food needs to be held hot or cold. Recommend icing noodles to drop the temp quickly then put in the a cooler to keep them cold. Another option is to use Time as a Public Health Control as mentioned above. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
0 points. 6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. Cockroaches present. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
2 points. Repeat. 3-305.12 - Food Storage, Prohibited Areas: Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer line that are not shielded, under leaking water lines, under stairwells, or under other sources of contamination. Onions, oils, foods need to be stored at least 6 inches above the floor and not beneath the Handwashing sink and drain. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
0.5 points. Repeat. 2-402.11 - Effectiveness: Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Any employee handling food should wear a hair restraint. Ball cap, visor, hair net are good. |