| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 Certified Food Protection ManagerPIC with approved training was not present. -CDI PIC was advised to get approved training before the deadline. A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM; Repeat |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying ProvisionObserved hand drying towels to have run out at the back handsink. -CDI towels were provided. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved chicken in reach-in cooler to be at 80F and above. Observed chicken set out at room temperature to be at 115F and 103F. -CDI Items were removed and re-heated to 165F. -REPEAT |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Separation-Storage Observed packages of chemicals including WD-40 and drain cleaner stored on a shelf that was over a shelf of food items. Do not store chemicals with or near food items. -CDI items were moved.7-102.11 Common Name-Working ContainersObserved unlabled bottle of chemicals. All chemcial containers must have proper labels. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling MethodsObserved fried chicken cooling in the walk-in cooler in deep plastic container with the lid closed. -CDI Item was removed and reheated. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of ContaminationObserved food set on the floor of the walk-in cooler. Do not set food on the floor. Observed ice build-up in the stand-up freezer to be impacting the packaged food items. Do not let ice build-up impact the food. Observed open bags of dry goods foods to be stored open and exposed. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use StorageObserved plastic containers with no handles to be left inside the dry goods foods bins. Do not use utensils with no handles to dispense foods. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying RequiredObserved wet stacked plastic containers. Do not wet stack items. Do not towel dry items. Items must air dry. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and ClassificationObserved a home-made utensil for use with the fried food to be stored in the facility. The item was made out of a tree limb. This is not a proper food contact utensil. Such items shall not be used in the food service. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved improperly stored food on shelf with customer service items. Eating by staff members in the kitchen area is not allowed. |