| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed a container of rice stored in the reach in unit uncovered.CDI-PIC covered rice. |
|
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 pans and spoons stored as clean with a greasy residue on them.CDI-PIC moved items to 3 compartment sink to be wash. |
|
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-Observed cabbage, cooked chicken, red beans, rice &beans, and pork cheese &beans, all above 41F in the reach in units.CDI-PIC voluntarily discarded items. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf-Observed refried beans, veggie rice, and beans with rice not labeled with the beginning and ending time. According to PIC items are held on time and discarded within 2-3 hours.CDI-Time stamps marked with beginning and end time. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT. 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 pico de gallo cooling in the flip top unit. Observed cabbage cooling in a large bulk container in the tall reach in unit. CDI-PIC moved pico to tall reach in freezer uncovered to cool rapidly. The cabbage was portion in smaller pans and placed in reach in freezer to cool rapidly as well. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 oil bottles, flour, sugar, and seasonings all out of its original container without a label. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed a wet wiping cloth stored on the prep table. |
|
42
|
0.50
|
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 metal bowls and metal containers. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT. 4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit at the bakery area and reach in unit near the flip top unit.***No points taken, PIC has work order for new gaskets. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.-Observed no lid on the womens trash cans. |