| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF PIC did not arrive at the restaurant until 2:45PM. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored on a sheet tray above marinated fish in the walk in cooler. CDI- storage rearranged. |
|
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 2 metal containers stored clean with food debris on them. CDI- items set aside for recleaning.
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitize basin of the 3 compartment sink with 0ppm quat concentration while filled with water and one spray bottle labeled sanitizer with 0ppm quat concentration. CDI- sink and spray bottle were emptied and refilled to proper concentrations. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 5 gallon bucket full of cooked pinto beans in the walk in cooler at 61F. Employee stated the beans were made yesterday and then placed into the bucket with the lid on and left in the walk in cooler to cool overnight. CDI- beans discarded. Instructed employees to use more effective cooling methods such as ice wand or immersing product in ice bath. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in the hot case below 135F (see chart). CDI- instructed employees to reheat foods to 165F or above or discard (see chart for reheat temperatures). TPHC documentation provided. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of black beans in the walk in cooler without datemarks. Employee stated the black beans were made on 6/9 and 6/10. Observed cooked pork in the walk in cooler made 6/10 without a datemark and rice made on 6/10 without a datemark. CDI- employee added datemarks to all food items. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle stored on a shelf below the 3 compartment sink. Employee stated the bottle was filled with degreaser. CDI- degreaser label added to bottle. |
|
31
|
0.50
|
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 one 5-gallon bucket of pinto beans in the walk in cooler 61F. Employees stated the beans were made yesterday and placed into the walk in cooler covered overnight to cool. CDI- beans discarded. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans stacked while wet. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed George Foreman 'household use only' grill being used for sandwich grilling and Oster brand 'household use' blender stored on a preparation table. PIC stated the blender was for personal use only. |
|
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 debris/grease accumulation on the top of a warming box and on top of the oven. |