| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF REPEAT Observed no Certified Food Protection Manager onsite. Observed employees and PIC (Person in Charge) to not have any knowledge of proper food holding temperatures or other health code rules. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees to not be aware of employee health policy or symptoms/illnesses. PIC did find old signed employee health policies from 2013 and 2014. CDI (Corrected During Inspection): Employees educated on employee health policy. Employee health policy emailed along with inspection. Spanish employee health poster left with facility. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees rinse hands for two seconds without soap at end of inspection to go back to food preparation and then turn off faucets with bare hands. CDI: EHS educated PIC and employee on how to properly wash hands before donning gloves and returning to food preparation. |
|
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 REPEAT Observed all items that were taken from prep top coolers and prep cooler to be cooling at a rate of zero in reach-in cooler. CDI: items relocated to reach-in freezers where they quickly cooled. Helpful cooling document emailed along with inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items holding above 45F in prep top coolers. Prep top coolers were holding some items at temperature and other items above. EHS recommended keeping glass lid down during non-busy hours to keep cold air in. Prep top coolers were adjusted to lower temperatures. Observed items holding above 45F in prep cooler. Thermometer in cooler and EHS thermometer read an ambient air temperature of 51F. CDI: all items relocated to reach-in cooler and freezers to quickly cool. EHS advised PIC to not store any TCS (Temperature Required for Safety) food items in prep cooler until it can be serviced and is capable of holding foods at 45F or below. New cold holding poster left with facility. Return visit required. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice and salt shakers on make line without labeling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler has been serviced and is capable of holding foods at 45F or below. EHS advised PIC to not store any TCS (Temperature Required for Safety) food items in prep cooler.
REPEAT Observed cooler shelving with rust. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse ad jacket being stored on shelf above and commingled with dry storage food items. Ensure items are not stored commingled with food, clean equipment/utensils, or single-service articles. |