| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open drink stored in kitchen. CDI- Drink removed. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee cutting and handling raw fish then attempt to handlie RTE food garnishes for food plates. CDI- Employee corrected before handling plates. Employee washed hands and changed gloves. |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
Yes |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility is offering ceviche made from fresh raw tilapia. No proof of parasite destruction available. CDI- PIC will only offer fully cooked tilapia ceviche. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw packaged fish thawing on drainboard directly under tomatillas. CDI- Tomatillas all immediately cooked above 145 to kill any potenital cross contamination. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 pan of very thick beef toungues that had been cooked 6 hrs earlier that were still observed at 65 degrees. CDI- Due to inability to meet proper cooling requirements, PIC had toungues disposed of. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso cheese at 128 degrees that had been in hot holding cauldron approx. 6 hrs. CDI- PIC voluntarily disposed of cheese. Observed large pan of rice hot holding at 122 in steam unit for approx. 30 min. CDI- Rice reheated to 165 on stove, unit turned up for proper hot holding. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offering raw tilapia ceviche with no approved consumer advisory available. CDI- PIC said they are only selling fully cooked tilapia ceviche from now on. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 stainless steel back splash at stove badly separating from FRP wall leaving big gaps, Needs repair. |