| 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.Obserevd manager Greg with no CFPM certification. Repeat violation. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up on the inside and where ice is touching. Ice machine is in need of cleaning. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Obserevd roll top unit next to grill with an ambient air temperature of 42F. Items in prep unit were holding at 43-44F including pimento cheese, lettuce, tomatoes. Was informed items were prepped this morning at 6am. CDI-PIC moved items to walk-in cooler, is calling maintenance person to come repair. Until then is not to use prep unit. |
|
31
|
0
|
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 salads prepped this morning sitting in a prep unit at 43F. PIC explained they made them at 6am and put most of them in the walk-in cooler and the rest go underneath prep unit. Items in plastic clam shells and tightly covered not allowing air flow. CDI-PIC moved to walk-in cooler |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
Yes
|
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 metal pitcher with 82F water sitting on counter next to grill. PIC explained they use this for utensil storage and change water every hour. Explained the frequency of water change needs to increase to maintain a 135F water temp, or utensils need to be stored in a different way. Repeat Violation. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed several types of single use items such as plates, lids, cups, plastic container sitting above the front hot hold serving line. Items are exposed to contamination by the public. Items need to remain in the sleeve. |
|
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 backsplash of soda machine in need of cleaning. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System maintained in good repair - C Observed a leaking prep sink by the poultry walk-in. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed several broken tiles near the 3-comp sink. |