| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF The certified manager was not present for the first part of the inspection. Certified PIC shall be on site at all times when the facility is being used. CDI - PIC came later in the insepction.
2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC must ensure that they are in control of the risk factors in the facility as required by the code. Violations were observed for part D, G, I, and L of this rule. More training is needed for staff. |
|
6
|
2
|
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 an employee walk in from the outside, grab a sheet pan, and go into the walk-in to get food without washing their hands. CDI - PIC had the food employee wash their hands when the violation was pointed out. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburgers over corn in the walk in freezer. Both were open from the original container. Observed a container of raw shrimp stored on tortillas in the bottom of the flip top by the cook line. CDI - Ready to eat food was moved to not be below raw food.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Observed many food items being stored in the walk-in were not covered such as prepared salsas and soup.
3-304.11 Food Contact with Equipment and Utensils - P Observed cut cheese being stored in direct contact with "Thank you" bags. These bags are not to be used for food storage of prepared food in the facility. Observed tortillas wrapped in a towel. Towel was also in poor condition. |
|
14
|
1.50
|
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 Observed dirty knives, buckets, and containers stored as clean. CDI - all put in the 3 compartment sink for cleaning.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dish machine was not sanitizing. 0 ppm chlorine. CDI - repair man came and fixed.
4-702.11 Before Use After Cleaning - P Observed a food employee wash tongs, dry them with a paper towel, and put them back in use without sanitizing. CDI - tongs placed back in the dish area for a proper wash, rinse, and sanitize. |
|
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 3 grey bus tubs of refried beans and 1 of pinto beans that had not cooled properly. The beans had been cooked the previous day according to the PIC and the date markings and were between 50 and 64F. CDI - all were discarded. |
|
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 Observed plantains at 104F on the steam table. CDI - reheated to 165F and covered to maintain temperature. |
|
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 cooked shrimp in a reach in cooler not date marked. CDI-Shrimp had been prepared the day before according to the PIC the and was dated as such. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket at over 200 ppm chlorine. CDI - corrected by the PIC. Repeat violation.
7-201.11 Store toxic materials to avoid contamination. -P Observed a container of powdered bleach clearner for use in bathrooms and on floors stored with clean pots. CDI - moved to chemmical storage. |
|
31
|
0.50
|
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 containers of beans had been improperly cooled. 3 of the containers were covered and the remaining contained too thick a portion of beans to cool. CDI - beans discarded. |
|
35
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of food in the kitchen were not labeled including oil, salt, sugar, and a jug of vinegar. |
|
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 food on the floor of the freezer and walk in. The delivery needs to be put away promptly upon arrival. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a braclet in the kitchen. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of we wiping cloths in the kitchen not stored in sanitizer. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls and bus tubs. Repeat violation. |
|
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 bottom shelf of 2 prep units were very rusty. Observed the coating on the shelving above the 3 compatment sink had come off and the shelf was rusting. Observed a juicer where the paint had peeled off and could get in food. |
|
47
|
0.50
|
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 a build up of debris and food particles on the non food contact surfaces of equipment and containers in the kitchen. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors open. CDI - closed by staff. |