| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
Yes |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager during inspection. REPEAT |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee beveage not covered being stored above flip top unit. CDI Drink was relocated. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
Yes |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without hand washing. CDI Food employee directed to remove gloves and wash hands.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking with raw shell eggs and handling raw poultry wearing gloves and then start to touch ready to eat foods. CDI Food employee directed to remove gloves and wash hands. REPEAT VERIFICATION REQUIRED. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of lettuce, bean sprouts and cabbage cold holding above 45 degrees. CDI Items were on a ineffective ice bath; more ice added and items will be kept on time today. REPEAT Also provide TPHC paperwork. |
| 26 |
1 |
Toxic substances properly identified, stored, and used |
No |
No |
Yes |
Yes |
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 6 containers of toxic substance not labeled. CDI Bottles were labeled. REPEAT |
| 35 |
2 |
Food properly labeled: original container |
No |
No |
No |
Yes |
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food once removed from original packaging. REPEAT |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Make sure to keep closed during service to protect against insects and rodents. |
| 37 |
0 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
No |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in cooler. Keep off the floor.
3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food shall not come in contact with undrained ice unless whole veggies (celery, potatoes) or tofu. Observed food establishment storing chicken, shrimp and scallops in ice. CDI Food establishment drained ice and placed bags of ice on top of food. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying equipment and utensils. CDI Employee stopped and directed to let everything air dry. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair. Observed rusting shelves in reach in units where food is left uncovered. Make sure to keep in good repair. REPEAT
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be smooth, easily cleansable and non absorbent. Observed food establishment lining shelves with towels. Make sure to use non absorbent material. REPEAT.
*if equipment is not functioning and leaking water, needs to be repair so it works effectively.** |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.14 Ware washing Equipment, Cleaning Frequency - C Parts of ware washing shall be cleaned every 24 hours, as often as needed or when accumulation occurs. Observed build up in ware washing basin. Make sure to deline and keep clean. |
| 47 |
0.50 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and debris on drying racks and dry storage. Keep clean. REPEAT |
| 53 |
1 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust and debris throughout establishment on walls and ceiling. Make sure to increase cleaning frequency. REPEAT.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage near ware washing. Observed tile damage outside of walk in cooler. Observed damaged to floor in walk in freezer and cooler; bucking. Observed damage to walk in cooler causing freezer to not be able to close properly. Keep in good repair. REPEAT |
| 54 |
0 |
Meets ventilation and lighting requirements; designated areas used |
No |
No |
No |
No |
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions and foods being stored/comingling with food establishment equipment, utensils and food. Make sure to have a designated area to store employee belongings so contamination will not occur. |