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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during beginning of inspection. PIC came shortly after and they had an assistant manager there during the whole 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 food emplyee trying to thaw out ice in a metal container in the handsink. CDI-PIC explained handsinks are only for handwashing, and handsink has a sign stating when/where to wash |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish, shrimp in prep unit where tubing was facing down, tubing is what controls the air flow. REPEAT. lettuce, tomatoe, melon all made from today at 9-10am (PIC explained) above 41F. They were prepped today and not cooled down properly before being placed in the prep unit. Observed lettuce at 50F from yesterday, PIC explained they wash it, then place it in an ice bath for 10mins, then put it in large quanitities, and covered. Observed ranch in small bottle cooler at 49F. CDI-All items made from this morning were cooled down in the WIC, fish and shrimp were put on ice and lettuce from yesterday (lettuce, ranch) was voluntarily discarded. REPEAT. VR REQUIRED 8/23/2020
PIC did not sign due to Covid protocols |
|
31
|
1
|
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 fish, shrimp, lettuce, tomatoe, melon all made from today at 9-10am (PIC explained) above 41F. They were prepped today and not cooled down properly before being placed in the prep unit. Observed lettuce at 50F from yesterday, PIC explained they wash it, then place it in an ice bath for 10mins, then put it in large quanitities, and covered. Observed ranch in small bottle cooler at 49F. Obsevred tomatoes in the WIC above 43F, PIC explainEd they were made this moring, tomatoes were covered with plastic wrap. CDI-All items made from this morning were cooled down in the WIC and left uncovered, fish and shrimp were put on ice and lettuce from yesterday (lettuce, ranch) was voluntarily discarded |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. |
|
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 bottle cooler holding ranch, taseki, and non perishable milk above 48F. Obserevd fish and ice prep unit with a hose that blows cold air directly onto unit. Hose has fallen down and maybe why fish/shrimp are not holding temp. Have units repaired. Front panel on the ice machine is gone. Faucet loose at the handsink in the kitchen. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles damaged, peeling and in need of replacing. Observed areas of low grout throughout kitchen specifically by the 3-comp and the WIC. |
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