| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to demonstrate they had certification. Another manager on-site could not demonstrate that they had certification while on-site. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed lemons and tomatoes over ready to eat food in walk in cooler. CDI, foods relocated for proper storage. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed chili in reheating since 8am according to PIC at 157 degrees F at 10:21am. CDI, chili voluntarily discarded by PIC. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chili hot held in unit at 131 degrees F. CDI, chili reheated to 167 degrees F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cheese on top of prep refrigerator along line at 48 degrees F. CDI, cheese relocated to walk in unit to rapidly cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of degreaser held on shelf above clean equipment near warewashing area. CDI, degreaser relocated for proper storage. |
|
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 several salads in cooling process according to PIC in tightly covered containers in low reach in prep refrigerators between 49 and 54 degrees F. Observed cut lettuce recently prepared in covered container in walk in unit. Observed cut lettuce and tomatoe at 56 and 61 degrees F. CDI, lid removed from lettuce in walk in and salads relocated to walk in unit and instruction to leave lid partially open to vent and facilitate heat transfer. Lettuce and tomatoes relocated to walk in unit to cool. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being being wet stacked on storage shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed PIC missing key to place disposable towels and toilet tissue in dispensers. |