| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have ANSI certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a rag being reinsed in a handsink and ice being dumped in a handsink. CDI by instruction.6-301.14 Post a handwash sign at each handsink. Observed one sink in the kitchen without a sign notifying employees to wash their hands. |
|
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 several food items in the walk in cooler that were above 45F after 6 or more hours of cooling (see chart). All food items were discarded except the pasta was reheated to 165 and the cooling process was started over. |
|
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 lima beans, country style steak, and collard greens all stored at room temperature on a stove top and below 135F (see chart). CDI by placing all items in the oven for reheating to 135F and then hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in the walk in cooler and flip top cooler above 45F (see chart). CDI by placing items that were in the flip top cooler into a reach in cooler for rapid cooling. Foods that were above 45F in the walk in cooler were either discarded or placed in the walk in freezer or a reach in freezer for more rapid cooling. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 4 chemical bottles that were not labeled. CDI by adding labels to three of the bottles and discarding the fourth. |
|
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 placing food in shallow pans, separating the food into thinner portions, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or other effective methods. Observed large plastic 5 gallon containers with covered lids being used to cool large quantities of food in the walk in cooler. CDI by discarding foods. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 one container of flour not labeled and several sauce bottles that were not labeled. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed pies/cakes in a glass display cooler that were for customer self service that were not individually labeled. Each different cake/pie had a label on the door of the glass cooler only. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths being stored on counter tops. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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 plastic container without a handle being stored/used in a chili bucket for scooping chili. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers stacked while wet.4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment such as cutting boards and sheet pans being stored on the floor. |