| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed cook handling buns with bare hands. Cook corrected, washed hands and used utensils and deli paper to contact buns and RTE foods until Mgmt. can supply gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs posted at kitchen handsink and men's restroom. CDI- Mgr. placed hand signs at sinks. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Maintain sanitizer at correct concentrations (chlorine sanitizer at 50-200 ppm) Observed dish machine sanitizer reading 0 ppm, sanitizer had run out and not been changed. CDI- Sanitizer changed out and observed sanitizing at 100 ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine has some black mold
build up around ice chute. CDI- Ice machine cleaned. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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
Observed deep and tightly covered container of queso in refrigerator cooling since last night reading 56 degrees. CDI- queso
disposed of. Be sure to use proper cooler methods to ensure foods cool properly. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 marking on ham prepped over 24 hrs ago and no date on house made salsa made 2 days ago. CDI- Food properly date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 improperly cooled queso cooling in a deep, sealed, container. CDI- Queso disposed of, reviewed cooling methods with PIC. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer available in under-grill drawer cooler. CDI- Cook placed thermometer in cooler.
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Workers using thick dial probe thermometer. Recommend keeping a thin probe thermometer available. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed main prep cooler in poor condition. Metal structure of cooler is sagging
down inside. Other meat/salad prep cooler has condensation accumulating, both prep coolers need repair or replacement ASAP. Storage rack in walk in cooler is badly peeling, needs re-coating or replacing. Racks in both prep coolers are peeling and rusty, need re-coating or replacing. Observed one fryer basket with broken metal spokes, basket disposed of.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed small chest freezer and stand up freezer recently brought in, that are not commercial equipment. |
|
47
|
0.50
|
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. Better cleaning and more frequent cleaning needed inside refrigerator and prep coolers of old food build up. Clean dust from storage rack next to doorway to kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or
other materials. Ceiling intake vents above ice machine are very dusty, need cleaning.
GENERAL COMMENT: CALL 704-336-5100 Ext 2 TO REQUEST A RE-INSPECTION |