| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF
PIC did not demonstrate overall authority of facility or knowledge of food code. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
Yes |
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Multiple containers of food throughout WIC and prep area were not covered. Keep food covered to protect from physical contaminants.
REPEAT |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed two soiled knives. CDI- Moved to 3 comp. sink. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cabbage and rice noddles holding above 41F (see chart). CDI- Discarded. REPEAT |
| 22 |
1 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
No |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Wings were held under TPHC but observe no begin/end time for wings to mark hold time. CDI- Begin time provided. |
| 31 |
1 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
Yes |
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Crab rangoons cooling on counter. CDI- Sheet tray moved to WIC. REPEAT. |
| 39 |
0.50 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
Yes |
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration.
One sanitizer bucket recorded 0ppm bleach. REPEATS. Different violation than last. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
No |
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain.
Tongs stored in chemical sanitizer. CDI- Taken to dishwasher. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of sheet trays observed. REPEAT. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-501.11 Maintain equipment in good repair.
Flip top freezer lid damaged. Cannot properly close. Repair/replace. REPEAT. Different than last violation. |
| 47 |
1 |
Non-food-contact surfaces clean |
No |
No |
No |
Yes |
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of general NFCS cleaning; exterior of equipment, gaskets, shelves, etc. REPEAT. |