| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 no CFPM during beginning of inspection. PIC came 20mins after inspection began. |
|
13
|
0
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw lamb stored beneath raw chicken. CDI-PIC voluntarily discarded due to temperature abuse. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 knives stored clean on magnet that were soiled. CDI-PIC moved to be washed/rinsed/sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed both microwaves soiled. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 41F. -P Observed large containers of cooked chickpeas, lamb, marinated chicken, cooked califlour, cooked vegetables, rice, potatoes, yellow curry, all above 41F made last night. CDI-PIC voluntarily discarded. VR REQUIRED 1/10/2019 |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large containers of tomato sauce, cut cabbage all above 41F made last night. CDI-PIC voluntarily discarded. VR REQUIRED 1/10/2019 |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
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 cooked califlour, potatoes, tomato sauce and cut cabbage all with no dates. Explained anything that is cooked/cut/prepared or opened needs a date. VR REQUIRED 1/10/2019 |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
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 cooked chickpeas, lamb, marinated chicken, cooked califlour, cooked vegetables, rice, potatoes, yellow curry, all in large containers, covered in prep units, stand ups and WIC all above 41F made last night. PIC explained they use ice baths with large portions of sauce, ice was only touching bottom half of container, not an approved method. CDI-PIC voluntarily discarded. VR REQUIRED 1/10/2019 |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed container of rice pellets with bugs inside. CDI-PIC voluntarily discarded. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle inside ice. CDI-PIC moved handle out of ice. |
|
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 clean utensils stored directly over trash can. Wall behind soiled. |
|
45
|
0
|
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 handsink needs to be reattached and re-sealed, 3-comp sink needs to be re-sealed, broken freezer top, broken freezer handle, broken prep top handle. |
|
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. Observed the corners, gaps, edges, shelves and underneath of all equipment soiled with large amounts of food debris. Needs to remain clean to prevent pest. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pots, grocery buggies stored near dumpster area, keep free of clutter.
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area with trash build-up, needs to remain clean. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 walls, floors, ceiling in need of a deep cleaning.
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. Observed hole in wall in kitchen, wall damage by handsink. |