| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI-EHS intervened and showed the proper way to wash. They re-washed properly |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs below 135F in hotwell at the front being served. CDI-PIC took them back to be reheated in the steamer. EHS retemped and they were above 165F. REPEAT. |
|
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 Pizza sauce in prep unit at 43F, PIC said it has been there since last night. CDI-PIC voluntarily discarded, all other food was in temp in the prep unit.
PIC did not sing due to Covid protocols |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
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 no timers sets for pizza on the display case (10-12 pizzas out, they did appear whole and fresh). They use 4hr time for these pizzas. PIC said they made them about 30mins ago. CDI-PIC set timers. REPEAT. |
|
31
|
1
|
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 garlic n oil sitting in a metal container, double stacked, with no air flow. Garlic n oil was 57F. PIC said they had just made it and put it in the prep unit to cool. EHS explaiend this is an improper way to cool. CDI-PIC moved garlic to the freezer for a quick cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two heavily dented pineapple can stored on the sheLf for use. PIC said they do not use these cans. PIC asked employee if they knew about this and they were unaware of it. CDI-PIC set them aside and explained to employee. |
|
47
|
0
|
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 pink build-up and food debris building up around the handsink in the front. Needs to remain clean. |
|
53
|
0
|
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 low grout throughout facility. WIC floor is coming up and needs to be replaced or repaired. |