| 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 one onsite for the first 30 minutes of the inspection, that had a certified manager's food protection certificate.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed an open drink stored on the prep counter next to where the melon was being cut- drink moved to the bottom shelf to correct- Provide a lid for employee drinks and store properly.
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
Observed melon being peeled by an employee who had no gloves on.
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 |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Observed raw fish stored over french fries, raw chicken stored over plantains, and raw fish stored in a container with pre-cooked crab legs. All separated so the raw animal meats were below the ready-to-eat foods.
3-302.11(A) Separate the different types of raw animal foods from ready-to-eat foods. -P |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Observed salsa and rice that had been cooling since the night before and still had not fallen below 45F(see chart). Both products were warmer in the middle of the product than on the exterior which indicates improper cooling- products discarded.
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 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed a bottle of degreasor stored without a label- labeled during inspection to correct.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed rice that had been cooling over night in a bus tub. Observed salsa that had been cooling overnight covered up inside of a 2' deep container. Products discarded. Discussed using shallower portions on rice, and using ice, ice paddles, stirring etc. on salsa.
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 |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
Observed cooked pork stored on the floor on the line today. Product moved to correct and put into a different container.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed the pan of cooked pork that was on the floor be moved to on top of a clean cutting board that was on the line.
Do not stored soiled dishes on top of clean dishes. Both containers sent to be washed to correct.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed a torn gasket on both make tables today.
Observed the exterior of the walk in cooler badly damaged.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floor missing grout in the kitchen today. Observed missing baseboard near the can wash area.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Observed the light leading from the walk in to the line without a shield today and it was not coated.
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |