| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no one on site with ANSI certification upon arrival to facility. Employees stated they arrived at 8:00AM to begin food preparation. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage (uncovered) stored above dry goods on a dry storage rack, one employee beverage stored on top of an icing container underneath a preparation table, and another employee beverage stored on a food preparation table. CDI- beverages relocated. |
|
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 a large 5 gallon plastic container of gravy in the walk in cooler at 52F. The gravy was dated 3/18. PIC stated the gravy was prepared yesterday and placed into the walk in cooler to cool overnight. CDI- gravy discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw fish in a reach in cooler above 45F (see chart). CDI- foods were placed into the walk in cooler for cooling. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer with a deep pink coloration in the 3 compartment sink and in one sanitizer bucket. The test strips indicated the quat was at or above 400PPM. The instructions on the sanitizer bottle state 1 ounce of concentrated solution per 5 gallons of water. The color of the quat sanitizing solution should have a slight pink hue at proper concentrations. |
|
31
|
0
|
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 a 5 gallon container being used to store and cool gravy. The gravy was made on 3/18 and was 52F when the temperature was taken. Cool foods in small portions in shallow pans. CDI- gravy discarded. |
|
42
|
1
|
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 pans stacked while wet on a clean equipment storage shelf. |
|
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 a split gasket on the walk in cooler door and on a reach in cooler located under an oven. Observed a damaged freezer door. |
|
47
|
0
|
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 debris buildup on a reach in cooler gasket and two digital thermometers with food debris on the portion where the temperature is read. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty/greasy ventilation cover in kitchen near clean equipment storage rack. |