| 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 kitchen manager with certification expired on 4/25/21. 0 points accessed per the State. CDI by instruction. |
|
6
|
4
|
Hands clean and properly washed |
Yes |
Yes
|
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 food employee turn faucet off with bare hands after washing.
2-301.14 When to Wash - P - Observed food employee handle raw fish then change gloves but not wash hands before handling RTE food (cheese). CDI by instruction. Ensure employees wash hands whenever hands become contaminated and between glove changes when changing tasks. Repeat. |
|
14
|
0
|
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 1 vegetable press stored as clean but soiled with dry food residues. CDI, equipment relocated for cleaning. |
|
18
|
0
|
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 41F. -P - Observed portioned rice pilaf cooling at 43 degrees F at 1:19 and remained at 43 degrees F at 1:55pm. CDI, rice transferred to shallow sheet pan to rapidly cool in WIC. Repeat. |
|
21
|
0
|
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 rice pilaf with portioned date of 6/4 but actually prepared yesterday according to manager. CDI rice relabled with accurate date of preparation for yesterday. Ensure accurate preparation date used. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 recently portioned rice cooling in deep pan at 43 degrees F at 1:19pm but remained at 43 degrees F at 1:55pm. CDI, rice relocated to shallow sheet pan to rapidly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed dead fly on lid of container of soup on line.
501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near can wash in kitchen and hallway near desert refrigerator. Observed fly in dining room. |
|
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 stored in standing water above ice machine. |
|
47
|
0
|
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 food debris / particles accumulating in single-service utensils cabinet behind front counter and on upper shelf near single-service articles stored on line. |