| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerMust have a certified food protection manager on duty at all times of operation. Observed PIC not certified. CDI by instruction. Must have in place by 1/1/14 to avoid to point deduction. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Rapidly cool all potentially hazardous foods from 135F to 70F in 2 hours and to 45F or less in a total of 6 hours. Observed pan of tightly covered rice in walk in cooler 48-50F cooked yesterday. CDI by discarding. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Maintain all hot foods 135F and above. Observed rice 128-130F in cooker that was turned off and pot of stew/soup on stove 82-124F. CDI by reheating. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Maintain all cold foods 45F and below. Observed half of a tomatoe 55F and top layer of yucca, 52F in top of prep unit. CDI by relocating foods. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use shallow containers and leave foods vented or uncovered where protected to facilitate cooling. Observed tightly covered pan of rice in walk in cooler. CDI by discarding rice and instruction to PIC. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationStore all wiping cloths in sanitizer in between use once wet or soiled. Observed multiple towels on cutting board/prep surface. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Store all in use utensils either in water maintained above 135F, in running water or on a clean surface. Observed utensils in container of water on grill 110F. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.12 Cutting SurfacesMaintain all cutting boards in good repair. Observed both cutting boards at prep units with deep grooves and stains. Resurface or replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsSome general cleaning still needed of non-food contact surfaces such as gaskets, shelves etc. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and RestrictionsSome general cleaning needed of floors, walls and ceilings throughout. |