| 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 Certified Food Protection Manager - C - PIC present did not have CFPM certification. PIC with certification arrived within 30 minutes. A PIC with a CFPM certification shall be present during all hour of food preparation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - After broccoli is washed it is placed back into original cardboard box. CDI- Broccoli was rewashed and placed in a food grade bin.
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Unwashed mushrooms stored over ready to eat foods. CDI- PIC will move mushrooms to lower portion of shelving. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Cabbage stored at room temperature read 69F and garlic and oil read 52F. CDI- Cabbage was voluntarily discarded and garlic and oil was placed in rapid cooling equipment. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
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 - 0 pts - One tube of cooked chicken was dated for 3/30. CDI- Chicken was voluntarily discarded. |
|
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 - Rice tightly covered in walk in cooler. Chicken wings were not actively cooled once it reached 135F. CDI- Rice was vented. Chicken wings were reheated to 172F. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - Observed employee wash broccoli directly from cardboard box and not wash prior to cutting. CDI- Broccoli was washed after being cut. Fruits and vegetables shall be washed prior to cutting. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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. - 0 pts - Rice spoons stored in water of 117F. Container holding water was removed. Recommend to place spoons in hot water in steam well. |
|
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. - 0 pts - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard.
Condensation build up observed in the walk in freezer, split gasket on the pepsi upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. |
|
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. - 0 pts - Cleaning needed on shelving in walk in cooler and freezer and exterior of reach in equipment. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - .0 pts - Dumpster doors open. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. - 0 pts -Minor wall cleaning needed behind prep sinks. Remove the caulk from prep sinks and replace with fresh caulk. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - 0 pts - Lighting in the walk in cooler was low. Lighting shall be at least 10 foot candles. |