| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- Observed no one on staff is a Certified Food Protection Manager. Need to have someone with their certification. A manager with an ANSI certified food protection manager certificate shall be present at all hours of operation. ~REPEAT~ |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Cleaning Procedure (P)- Observed food employees wash their hands then turn off the water with their bare hands. CDI- Educated and demonstrated how to properly wash hands by using the paper towel to turn off the water. Had employees rewash their hands. When washing hands, food employees shall protect their hands from recontamination when turning off the water. ~REPEAT~ |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- At beginning of inspection, observed a pitcher of water being stored in the handwashing sink at the Mongolian Grill station. CDI- Pitcher was removed. Later during inspection, observed the food employee refill the pitcher from the handwashing sink. CDI- Educated on needing to go to a prep sink to get water for cooking. Handwashing sinks shall be free of storage and maintained accessible for use at all times. Handwashing sinks shall be used for handwashing and for no other purposes. ~REPEAT~ |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- In the walk-in, observed multiple containers of raw chicken being stored above ready-to-eat sauces, raw shrimp being stored above produce. CDI- Chicken was moved away from the sauces; Shrimp was placed on a low shelf. Raw proteins shall be stored in order based on their final internal cooking temperature. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Observed multiple TCS foods in the prep cooler that measured above 41F. PIC stated that the items were placed in the prep cooler just before opening. Temperatures within the unit were below 41F. Observed a pan of cooked noodles being stored on a wire shelf next to the prep cooler. When asked, the PIC stated it was to be used later. The noodles measured 44F. CDI- All the warm foods in the prep cooler were cooked. The noodles were placed into the walk-in to cool. When held cold, TCS foods shall be maintained at 41F, or below, at all times. ~REPEAT~ |
|
28
|
2
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-102.11 Common Name - Working Containers (Pf)- Observed a spray bottle with chemicals being stored at the Mongolian Grill without being labeled. Observed multiple unlabeled spray bottles of chemicals at the dishmachine. PIC stated one of the bottles was water. When checked, the solution was concentrated bleach. CDI- Had PIC replace the labels. When removed from original containers, working containers of chemicals shall be labeled to indicate the substance. ~REPEAT~ |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations (C)- Observed a wiping cloth being stored in a solution at the server station. When checked, the solution measured approximately 25ppm of chlorine. Need to keep wet wiping cloths in sanitizer at the appropriate strength. CDI- PIC added more bleach to the solution to reach 50-100ppm. When held between uses, wet wiping cloths shall be stored in sanitizer solution that meets manufacturer's specified concentration. (Chlorine 50-100ppm)~REPEAT~ |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- Observed excessive dust build-up on the ceiling tiles around the air vents. Observed grease build-up on the light switches at the Mongolian Grill. Needs to be cleaned. Physical facilities shall be cleaned at a frequency to keep them clean. ~REPEAT~ |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Observed an employee's bottle of water being stored on the wire shelf by the prep cooler, above ingredients. CDI- Had PIC move the drink. Employee food and drinks shall only be stored in designated areas below/away from food prep areas. ~REPEAT~ |