| 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 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in an approved certified food protection managers course. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed an employee bare hand RTE egg roles and RTE rice. CDI- Items were voluntarily discarded by the PIC. PIC informed the employee to wash hands and don gloves. After the instruction was provided EHS observed proper hand washing and no bare hand contact with RTE foods. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at the back hand sink. CDI- employee provided paper towels. |
|
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 41F. -P- Observed egg roles (88F) cooling at room temp. 30 mins after the initial temp the item was still at 88F. PIC had employee move 3 large containers of egg roles to the walk in cooler. PIC stated the items had been cooling for an hour. EHS observed items to be at 88F 15 mins after the 2nd temp taken. Items moved to walk in freezer to quickly cool. See temp chart. CDI- Items moved to walk in to quickly cool.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed a large covered container of cut cabbage in the walk in at 57F. 30 mins after the initial temp taken EHS observed the cut cabbage at 57F. No cooling occurred. CDI- Item moved to walk in freezer to quickly cool. See temp chart for final cooled temp. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed pork (45F), chicken (45F) and shrimp (45F) in the flip top unit. CDI- Items were voluntarily discarded by the PIC. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed RTE egg roles, chicken, noodles, shrimp, and pork all without dates. PIC stated the items were from more than 48 hours ago. A VR will occur no later than 12/22/19 to ensure a proper date marking system is implemented for all TCS/RTE foods. |
|
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 cut cabbage miss the cooling parameter and in large covered container. Observed egg roles cooling at room temp and not meet the proper cooling rate. CDI- Items were moved to walk in freezer to quickly cool. EHS provided PIC with a cooling method/parameters poster. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris and grease residue build up on cooking equipment, hood system, and cold holding equipment. Clean as often as needed to prevent or reduce build up. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. - Observed pipes leaking near cook line. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath or behind equipment. |