| 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 |
Yes |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite. REPEAT. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employees not washing hand when needed. CDI-Explained that more hand washing was needed. Employees washed hands. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at the hand wash sink. CDI-Soap was provided. |
| 13 |
1.50 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed employee raw eggs stored above ready to eat foods in the walk in cooler. CDI-The personal food was moved to a different shelf. |
| 20 |
1.50 |
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 the prep cooler holding product above 41F. CDI-The manager explained that they had been prepared earlier that day. The product was moved to the walk in cooler. REPEAT. |
| 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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed product cooling with tightly fitted lids in the walk in cooler. CDI-All of the lids were removed. REPEAT. |
| 33 |
0.50 |
Approved thawing methods used |
No |
No |
Yes |
Yes |
No |
3-501.13 Use approved thawing methods.
Observed chicken thawing on the prep counter. CDI-The chicken was moved to the walk in cooler. REPEAT. |
| 35 |
1 |
Food properly labeled: original container |
No |
No |
Yes |
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 unlabeled containers of sauces. They are being stored in empty shiracha bottles. Have relabeled. REPEAT. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
Yes |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed several containers of food stored on the ground. CDI-The food product was picked up. REPEAT. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed wet cloths stored on the prep counters. CDI-The cloths were removed. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
Yes |
No |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed small metal bowls with no handles stored directly in the chicken, beef and shrimp bowls. CDI-The bowls were removed. |
| 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 rusted shelving in the walk in cooler and next to the cookline. Have replaced. REPEAT. |
| 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 cleaning needed to the shelving of the facility including the reach in cooler, walk in cooler, and shelves in the kitchen. REPEAT. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks coming from multiple faucets including the 3-compartment sink and the prep sink. Leaks coming from the plumbing underneath the hand wash sink. Have repaired.
Observed hand wash sink not properly draining. Have repaired. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
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 cleaning needed to the floors under the fryer. Have cleaned. |