| 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 certified food protection manager onsite. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed the two employees not washing theirs hands when they become contaminated. CDI-Spoke to the manager about proper hand washing techniques. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
Observed uncovered containers of food product in the walk in cooler. Have properly covered. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed the buildup on the inside of the ice machine. Have cleaned. REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed buildup on two pans and one plate. CDI-The equipment was brought back to the dish machine to be properly washed, rinsed, and sanitized. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 soup that did not fully cool down within the correct hours. The soup was at 53F. CDI-The product was discarded. REPEAT. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the prep cooler holding foods above 41F. As of January 1, 2019 the cold holding rule has dropped to 41F or below. The cooler is holding food at around 44F-45F. Zero points taken today due to the cooler holding at the old temperature rule, however food product will be discarded and points taken if above temperatures during the next inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 soup that cooled in a container that is too large to properly cool foods. CDI-The product was discarded. Smaller pans must be used in order to properly cool food down within the correct temperatures. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 the ice scoop completely submerged in the ice machine. CDI-The ice scoop was removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the shelves in the walk in cooler beginning to rust. Needs replacing.
Observed a burned out light bulb in the hoodvents. Have replaced.
Observed a torn gasket to the right door of the prep cooler. Have replaced. |