| 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. PIC could not provide proof of certification. |
|
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 cooked yams in a deep and sealed pan cooling in fridge unit at 59 degrees approx. 5.5 hrs since cooling began, not likely to reach 45 or below in the next 30 minutes with current cooling methods. CDI- yams separated into shallow vented pans and placed in chest freezer, yams observed at 45 degrees 30 minutes later. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 a few items in beverage fridge held more than 24 hrs that were not date marked. CDI- Items date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 macaroni cooling from ambient temperature in tightly wrapped pans and yams cooling in a deep and wrapped pan. CDI- Reviewed proper cooling methods with PIC, macaroni properly vented to cool faster, yams moved to shallow vented pans and cooled in chest freezer. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed raw turkey thawing by leaving out at room temp, no thawing methods in use. |
|
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 a few flies in kitchen and back storage area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in sanitizer buckets reading 0 ppm. CDI- Buckets remade to proper stregnth. |
|
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 chest freezer with badly damaged gaskets, needs replacing. Observed hot holding box not working, chafing fuel in use to keep foods hot.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bottle drink cooler intended for pre-packaged items only, in use for un-packaged foods. Observed unapproved chest freezer. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors - C Restroom doors need to be self closing, doors not self closing. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 areas of floor throughout kitchen and back storage area with damaged or missing tiles, needs repair. Observed ceiling at back storage area with exposed wood, several un-even seams and wood and tape separating from ceiling beams. Have all deficient floors, walls, and ceilings repaired to meet food code. |