| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - No CFPM present during inspection. A Certified Food Protection Manager shall be present during all hours of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) - Food employee observed coming from outside, working in other areas including the convenience store section, and working at the three-compartment sink without washing hands before putting on gloves to handle food.
Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and after touching bare human body parts other than clean hands and clean, exposed portions of arms, after using the toilet room, after caring for or handling service animals or aquatic animals, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled equipment or utensils, during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks, when switching between working with raw food and working with ready-to-eat food, before donning gloves to initiate a task that involves working with food, and after engaging in other activities that contaminate the hands.
CDI - discussednwith PIC and employee |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Food buildup observed on the can opener blade. Food contact-service shall be clean to sight and touch. CDI - can opener moved to 3-compartment sink to be cleaned. |
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Chicken wings, gizzards, and mini tacos in the hot case were not being held at 135F or above. All other foods in the hot case were above 135F. Hot TCS foods shall be maintained at 135F or above. Food was in the hot case for less than one hour and was reheated. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-204.11 Sanitizers, Criteria - Chemicals (P) - Quat sanitizer in bucket and 3-compartment sink observed at a concentration over 500ppm. Dispenser is not diluting quat enough with water. According to the label, quat should be 200-400ppm. Discussed handmixing with water and using test strips until dispenser can be repaired. Verification required. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - A pan of hash in the walk-in cooler observed at 54F and tightly covered. Vent cooling foods to allow for more rapid cooling. CDI - pan vented |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) - Chicken observed thawing under running water not submerged in water.
TCS foods shall be thawed under refrigeration that maintains the food temperature at 41F or less; OR completely submerged under running water at a water temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41F, or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41F, for more than 4 hours; OR as part of a cooking process. CDI - chicken was still frozen and water added to the sink so it was submerged. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Repeat - Gasket torn on walk in freezer. Have replaced. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Repeat - Gaskets on walk in freezer in need of cleaning. Mold and buildup observed on walk-in cooler shelves. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) - Repeat - Dust observed on ceiling vents, ceiling, and walls. Black buildup observed around the kitchen floors and walls, and on the walls and floor of the walk-in cooler. |