| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no ANSI Accreted Person in Charge at time of inspection.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Observed no soap at one hand sink, CDI - refilled.
6-301.11 Provide soap for handwashing at each handsink. -Pf |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
Observed chili cooling in walkin for 2 hours 30 minutes, no known start temperature. CDI - Reheated to 165 to cool again.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
No |
Observed hot dogs on line at 98 degrees. CDI - reheated to 165. Observed vegetarian chili and tex beef in warmer below 135, see chart.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed pasta on ice in bucket in prep sink at 56 degrees, in strainer at 86 degrees. CDI - Discarded. Observed pasta in bucket dated 12.27 at 52 degrees. CDI - Discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed pulled chicken with todays date, chicken was cooked and cooled yesterday. Date with date food was cooked. CDI - dated.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed damaged hot box door. Observed cooler used for cold holding, filled with ice on cook line, damaged around top plastic broken. Observed exhaust hood over dishwasher not in use.
4-501.11 Maintain equipment in good repair. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed pressure gauge for final rinse not functioning.
4-204.118 Warewashing Machines, Flow Pressure Device - C |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed residue collecting on top of oven, used for hot holding.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
Observed no backflow preventer on mop sink outside.
5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
Observed no drain plug in dumpster.
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Observed absorbent ceiling tiles throughout. Observed damaged ceiling tiles throughout. Observed floor damaged throughout. Observed wood on floor to cover damaged areas. Observed water stains on ceiling tiles and pans in place to catch drainage. Observed damaged light fixture in prep area, melted. Observed wall damaged throughout including taped hole in wall in prep area, damage to wall behind cook line.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed lights not shielded or shatterproof at cook line.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |