| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat violation 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 - Observed a large pot of black beans at 65F in the walk in cooler. PIC stated the beans were made last night. CDI - beans were reheated above 165F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork in the steam table on the meat market side at 106F. CDI - pork was reheated to 187F. Observed a pot of carnitas on the stove at 110F. PIC stated they were holding there. CDI - item reheated to 192F. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
No |
Yes
|
No |
Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 sanitizer buckets not labeled. Observed a spray bottle of water not labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - Observed a large pot of black beans in the walk in cooler with the lid on. Employee placed them there last night to cool but left the lid on and left the beans in the big pot. Beans were still 65F this morning. CDI - explained proper cooling procedures and beans were taken to be reheated. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet cloths on prep tables.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets on the floor. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans stacked wet.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed 2 clean cutting boards stored behind the faucet of the vegetable prep sink. Observed a clean sheet tray stored behind the faucet of the meat prep sink. CDI - items were moved to be rewashed and explained proper storage for those items. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat violation 4-501.11 Maintain equipment in good repair. - Observed meat freezer door damaged and the gasket is broken. Replace lid and gasket.
Observed split gaskets on the prep unit by the stove and on the market walk in cooler. Replace gaskets. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing in the 3 comp sink without any water. Explained that water needs to be used and it needs to be at least 110F. CDI - water at the proper temp was provided. |
|
47
|
0.50
|
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. - Observed gaskets of the walk in coolers and prep unit in need of cleaning. Observed food debris in the tracks of the meat case on the market side. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General comment 5-501.16 Provide waste bins in required areas including at handwash sinks. - Provide a trash can beside the handsink in the kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal items such as a head lamp, glasses and white out stored on the drying rack with clean cups and stored above clean utensils. Store those items somewhere away from facility items. |