| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certified food protection manger certification. REPEAT |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
N/A |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 3 compartment sink at 0 ppm of quat. CDI-PIC handmixed sanitizer solution to 100ppm of chlorine in 3 compartment sink. VR by 4/13 |
|
18
|
0
|
Proper cooling time and temperatures |
No |
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 ground beef in flip top unit that was cooked at 11am PIC stated, at 88F at 2:55pm. Observed chicken in flip top at 62F PIC stated was cooked at 11am, and hummus, grilled veggies, bruchetta, cut tomatoes in the walk in that were prepped this morning at around 11 am PIC stated between 54-47F. If cooling methods had not been changed items could of potentially not of met the cooling parameters. CDI-PIC discarded the ground beef, and changed the cooling methods to meet cooling parameters of other items. PIC educated on cooling and cooling methods. Poster provided. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed grilled veggies in reach in dated 3/26. Observed keyna and housemade tarter sauce dated 3/27 in the walk in. CDI-PIC discarded the items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 chicken, cut tomatoes, brushetta, ground beef, hummus all placed in large volumes, some in the flip top unit, and all with tightly fitting lids that were actively coolings. CDI-PIC educated on proper cooling methods and items were opened lids and spread on sheet pans. Items met cooling parameter when methods were changed. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed ribs in freezer stored in to go plastic bag. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups, to go boxes, and napkins stored on the floor in the dry storage area. PIC stated that they were delivered yesterday. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed thermometers not functioning correctly in walk in freezer. 2 inside, 1 read 56F and the other read 32F.
4-501.11 Maintain equipment in good repair. Observed rusting on shelving in walk in. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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 dust on air vent covers in kitchen. Observed build up on wall and ceiling of debris and grease in kitchen. REPEAT |