| 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. - Repeat - PIC does not have CFPM certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
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 -0pts- Observed one employee wash hands less than 5 seconds. Employee was not going to work with food. CDI- Employee addressed by manager and rewashed hands. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Chicken cooked on 7/5 was raw. Chicken appeared with grill marks and raw interior. CDI- Chicken was voluntarily discarded.
Do not par-cook any foods without prior approval. Application will be sent via email with inspection. |
|
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 - Large batch of sauce read 50F and was prepared on 7/6. CDI- Sauce discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -0pts- Garlic butter stored on hot hold box read 68F. CDI- Butter prepared within 1 hr. Butter placed in cooler for rapid cooling and other reheated for holding.
Manager will use time as a public health control for future use of butter. |
|
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 - Chicken and lettuce were overfilled on make top units causing it to increase in temperature. CDI- Items were filled to fill line. Chicken discarded and lettuce placed in walk in cooler. |
|
21
|
3
|
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 - Repeat - Eggs and cooked chicken prepared on 7/6 were not labeled. Any TCS product placed on make top units that will last more than 24 hours shall be properly labeled.
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 - Several portioned mashed potatoes (6/26, 6/30), pasta (6/24), meatballs (7/3), and cole slaw (7/3) were out of date compliance. CDI- Items voluntarily discarded.
Any potential hazardous ready to eat foods shall be dated for 7 days if temperature is 41F or below and 4 days if 42F-45F with date of preparation counting as day one. |
|
31
|
0.50
|
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 - Repeat - Tomatoes were tightly covered in two door refrigeration unit. Sauce was prepared on 7/6 and read 50F during inspection. Sauce was not properly cooled down. CDI- Tomatoes were loosely covered. Sauce discarded. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. - 0 pts - Mushrooms are not being washed before cutting and are being placed in original cardboard box. Discontinue practice. All fruits and vegetables shall be properly washed prior to cutting and placed in a clean container. |
|
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 - Repeat -Walk in freezer has a severe condensation build up. Unit must be repaired to prevent any source of contamination. // Observed shelving and lower shelving of prep tables throughout establishment rusting/oxidizing. Assess |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. -0 pts- Regrouting needed in some areas of kitchen. |