| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no person in charge on premises during inspection. All employees were unwilling to cooperate during the inspection with answering questions. Questions about food processing were asked repeatedly with the answer of "I'm not in charge, he'll be back in a minute" given by employees. When PIC arrived after 35 minutes, he proceeded to count money for drawers instead of attending to violations. Several violations were left uncorrected due to the response by staff. VERIFICATION REQUIRED |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. VERIFICATION REQUIRED |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal bottled drinks on prep surfaces in kitchen. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items on hot line below 135F. VERIFICATION REQUIRED |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, shredded cheese, and raw chicken wings all holding above 45F on counter under no temperature control. VERIFICATION REQUIRED |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on cole slaw in WIC. VERIFICATION REQUIRED |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 employee tightly wrap pasta for cooling. Pasta was 87F. VERIFICATION REQUIRED |
|
32
|
0
|
Plant food properly cooked for hot holding |
No |
No
|
Yes |
3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed several vegetables on hot line, ready for service, below 135F. Items were not cooked to 135F. VERIFICATION REQUIRED |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed chicken wings thawing in water at 108F in sink. Water was not running. |
|
34
|
0
|
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 No employee able to provide a thermometer. VERIFICATION REQUIRED |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all food in working containers except those readily identifiable such as rice or dry pasta. Observed large plastic container with white powder unlabeled. Observed large white container with white granular unlabeled. Observed several squeeze bottles near cashier area unlabeled. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout facility and heavy accumulation in dry storage area. Obtain pest control. VERIFICATION REQUIRED |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored throughout facility not in sanitizer. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored as clean in a tool box with debris, in plastic tupperware with debris, and hanging from shelving with dust. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed small split in gasket on WIC. Observed rusted racks in WIC. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on various surfaces including tables and equipment throughout facility. Observed gasket on WIC with black residue. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 dust accumulation on racks where utensils are stored and throughout facility. Observed severe paint damage on wall where pans are stored. REPEAT VIOLATION |