| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during the inspection. Advised to have Certified Food Protection Manager during all hours of operation. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed one pair of tongs in the flip top to dispense raw chicken, raw beef, and shrimp. CDI - provided more tongs to the flip top to prevent cross contamination between animal species.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cabbage stored directly on the storage racks in the walkin cooler. CDI - provided containers for these items. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer solution in 3 compartment sink at 0 ppm. Advised to use test strips when creating solution.
4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee uneducated on how to properly clean items in 3 compartment sink; employee dipped the item into sanitizer solution for a moment, then pulled back out to go prepare food. CDI - educated to wash item with hot soapy water, then rinse item off, then sanitize with proper concentration for at least 2 minutes. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in temperatue danger zone on counter top. Observed many containers of items in the walkin cooler in temperature danger zone. Refer to temperature chart. Product has been left on counter top for over 4 hrs. Product in walkin cooler was prepared yesterday. CDI - educated to prepare food, cool down, then store in refrigeration at proper temperature. Discarded all product out of temperature. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ladle used for food preparation stored with other dirty items. CDI - educated to keep clean and dirty items separate to prevent cross contamination. Cleaned items in 3 compartment sink. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard egg carton being used to store items on. CDI - educated to n ot re-use egg cartons. Discarded egg cartons. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the reach in unit. Advised to replace gasket.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed prepared chicken stored in cardboard box in the walkin cooler. CDI - provided a proper container for the prepared chicken. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris build up in gaskets. Observed debris on outside of reach in units and handles. Advised to keep equipment clean. |
|
51
|
1
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
Yes
|
No |
6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed the bathroom door not a self closing door. |