| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have food managers certificate. Observed no other persons present with food manager certificate. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
General Comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: gave Employee Health Poster; reviewed policy with staff present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in 3-comp sink < 150ppm. CDI: sink drained and refilled with sanitizer at proper concentration (200 - 400ppm). |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed slaw inside make table holding at 48F that had cooled down in large batch that was stored in the walk-in cooler from 9am this morning. Product did not meet proper cooling time parameters. CDI: slaw was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 slaw at 48F inside make table being prepared from large bulk containers in walk-in cooler. Slaw is then cupped and lidded then stacked on top of each other prior to cooling down to 41F inside walk-in cooler. CDI: education provided on proper cooling methods; slaw was discarded by PIC. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a thick probe thermometer available for use.
VR by 7/2/20 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain flies in the kitchen. Continue with effective pest control treatment. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed red bucket of quat sanitizer reading < 150ppm stored in the dining room. CDI: changed out and corrected to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment: 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed large water cooler dispensing container with large cracks being used in kitchen for dispensing batter. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
General Comment:
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up on top inside part of ice machine on non food contact surface. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed cell phone and employee drink stored on back prep surface. |