| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-102.12- Demonstrate knowledge by having a food protection manager certification. Observed PIC with no food protection manager certification. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No
|
No |
3-301.11- Food employees shall not contact ready-to-eat foods with bare hands-P. Observed food employee handling cut lettuce with bare hands. CDI- PIC voluntarily discarded lettuce. |
|
12
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
Yes
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags labeled with date shellstock was recieved. CDI- Instructed PIC to label with date last item was sold from batch |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shrimp above butter in flip-top prep cooler. CDI- PIC moved shrimp to front of flip top prep cooler. |
|
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 large container of chili, brunswick stew, raw poultry, grits, and macaroni cream, prepared day prior to inspection, in walk-in cooler over 45F. CDI- Items were voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced american cheese and shelled eggs in walk-in cooler over 45F. Walk-in cooler was only maintaining 49F. CDI- Items were voluntarily discarded by PIC. PIC contacted maintenance to fix cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 several items in walk-in cooler prepared day prior to inspection, in large deep containers, placed in walk-in cooler with an ambient temperature of 49F during cooling process. |
|
35
|
0
|
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 squirt bottles of different oils, not labeled to indicate contents. CDI- Squirt bottles were labeled by PIC. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 scoops in several bins of dry food, with handle down in food. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned dishes on rack by dish machine. |
|
45
|
1
|
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 walk-in cooler not maintaining 45F or below. |