| 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. Observed no PIC on site during inspection with a Food Protection Manager certification. |
|
13
|
3
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored beneath raw beef, chicken and shrimp. CDI: Shelving for raw meats and eggs were swapped, placing eggs over raw meats. REPEAT. |
|
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 Observed two deep, plastic pans of fried chicken and two large metal bowls of grilled chicken cooling in walk in between 50F and 70F. Observed noodles cooling in a covered plastic pan with no temperature change after 20 minutes. Chicken and noodles were not cooling at a rate within cooling parameters and all fried chicken was reheated to 165F and placed on metal sheet pans for rapid cooling. Grilled chicken and noodles were spread out in sheet pans for rapid cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed a container of chicken in walk in cooler and a bag of lettuce in reach in unit with no date marks to indicate when products were cooked/opened. CDI: PIC labelled both products with the original cook/prep date. |
|
31
|
1
|
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 multiple cooked food items cooling in densely packed, covered containers and other cooked items cooling in units rated for holding rather than cooling. CDI: Chicken (sweet and sour as well as sesame) cooling in holding unit (cooked at 11:30, holding between 45F and 70F) was removed to walk in cooler and replaced with product reading 42F. Chicken in walk in unit was reheated to 165F and placed on sheet pans to facilitate rapid cooling. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen meats stored directly on floor in walk in freezer. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth for front counter stored directly on counter. CDI: Cloth placed in sanitizer bucket. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs for raw beef stored with handle in contact with cooked chicken in adjacent well in flip top unit. Ensure that utensils are not allowed to contaminate hands or other food products. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked along drying rack above three compartment sink. CDI: Demonstrated pyramid stacking procedure for employees. |
|
47
|
1
|
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. Observed food residue on handles of reach in units on cook line and on shelving in units throughout facility. REPEAT. |