| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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 certified food protection manager onsite. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
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 two employees not use soap while hand washing. CDI-Stopped and instructed to properly use soap when hand washing.
2-301.15 Only wash hands in handwashing sink.-PF
Observed employee use the 3-compartment sink to wash hands. CDI-Stopped and instructed to use the hand washing sink. |
|
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 a clear container being stored in the front hand wash sink. CDI-The container was moved. Do not store anything in the hand wash sinks. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw eggs being stored above vegetables in the walk in cooler. CDI-The eggs were moved to a different location. REPEAT. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the flip top cooler at the cookline holding product around 55-59F. The unit itself is holding at 56F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY HOLDING AT 41F OR BELOW.
Observed the walk in cooler holding product above 41F. As of January 1, 2019 the cold holding rule has dropped to 41F or below. Unit needs to be repaired. |
|
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 chicken cooling in a turned off oven, and beef cooling on the prep counter. Both items were below 135F. CDI-Both items were moved to the walk in cooler to finish the cooling process. REPEAT. |
|
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 unlabeled chicken seasoning, and salt containers. Have labeled. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed 0ppm of chlorine sanitizer in the green sanitizer bucket. CDI-The bucket was remade. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 a cup with a handle being stored directly in the soy sauce. CDI-The cup was moved to where the handle is out of the food product. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the hoodvents, the wall behind the cookline, the outside of the large white containers, and to the white shelf at the cooking line. Have cleaned. REPEAT. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Observed a missing light cover in the hoodvents. Have covered. |