| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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.
Observed certified food protection manager show up 15 minutes into the inspection. However, points will be taken during next inspection if no certified food protection manager is onsite at the start of the inspection. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed glass cleaner stored in the front hand washing sink. CDI-The bottle was removed. |
|
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 food buildup to the tomato slicer and a large slotted container. CDI-Both items were sent back to the 3-compartment sink for washing, rinsing, and sanitizing. |
|
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 41F. -P
Observed roast beef that only reached 46F in the walk in cooler. The roast was prepared the day before and had not been used today. It did not fully cool within the correct time frame. CDI-The product was 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 marinara sauce hot holding below 135F in the hot well. CDI-The sauce was placed back onto the stove for reheating. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 roast beef that was cooled tightly wrapped in the walk in cooler. It did not meet required temperature within the correct time frame. CDI-The roast was discarded. Ensure the roasts are kept uncovered during the cooling phase. Once fully cooled, then the product can be covered or wrapped. REPEAT. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
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 boxes of the food product stored on the ground under the shelving in the walk in freezer. CDI-All items were placed onto a pallet. |
|
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 to the door of the walk in cooler. Have replaced. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks to the hose attached to the ECOLAB pumps at the 3-compartment sink. The manager has already called in a work order for the repair. Have repaired. REPEAT.
*Leaks to the handsink has been repaired. Zero points taken today. |