| 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 shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a CFPM. Repeat violation. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them. -P Employee observed washing soiled dishes, rinsing hands with spray arm, then attempting to put food in container. CDI. Employee was instructed to wash hands.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P After handling soiled equipment and washing hands, employee turned faucet handles off with bare hands. CDI. Rewashed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed filling pan of shrimp with water in handsink. CDI. Education provided and food discarded. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ready to eat mushrooms and pineapple observed below raw chicken in one door reach in cooler. CDI. Rearranged. Repeat violation. Storage chart in Spanish emailed to PIC. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple pans observed with old food debris that were deemed clean. CDI. Placed to left of dish machine to be washed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese dip and spinach dip observed hot holding below 135F (see chart). CDI. Put on stove to be reheated. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods observed above 41F in flip top unit, low boy drawers, and large 2 door reach-in cooler. CDI. Food voluntarily discarded by PIC. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pico de gallo, cooked vegetables, cooked pork, and other various pans through kitchen observed without date marking. Beans that were date marked for the day prior to inspection were observed made today, per PIC. CDI. Education provided and food discarded. Repeat violation. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf all food checked in bottom of flip top cooler, low boy drawer, and large 2 door reach-in cooler observed above 41F. Facility has agreed to voluntarily close until functioning properly since all units are their only refrigeration other than walk-in cooler. EHS will verify no later than 7/29/2021 that line refrigeration is working.
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 Cooked chicken observed cooling on prep counter at 104F. PIC reported that chicken had been there for one hour. CDI. Immediately moved to walk-in cooler to rapidly cool. |