| 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 Certified Food Protection Manager - C Observed no CFPM on-site. |
|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 heavily dented cans on wire racks in walk-in and in storage room. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed frozen raw chicken stored above raw frozen beef, raw frozen shrimp, and RTE pepperoni. CDI-Moved pepperoni to other shelf, PIC will move items later. Low risk due to items being frozen. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink build-up on the inside. Informed food employee to clean with alcohol wipes until the next time they burn the ice. Observed can opener being used and soiled. CDI-Took can opener to 3-comp sink to be washed |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding - P Observed food employee reheating steak, had to reheat 3 times for proper reheat temp (165F). Said item was ready to serve, food employee temped and some items were 165 but failed to recongize all portions of food need to be 165F. Check thickest portions, inside, outside edges of a container of food due to hot spots before serving. |
|
18
|
0
|
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 41F within 4 hours. -P
Observed cole slaw in walk-in at 52F at 9:56 made 1.5hrs previously. Product cooled 2F/30mins at a cooling rate .06F/min, needs to be .12F. CDI-PIC moved product and was spread thin and moved to sheet trays to freezer and cooled to 40F in 1.5hrs. |
|
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 a hot box across from grill holding items below 135F, pulled chicken 123F, 3 trays of communited steak 118F. CDI-Items were put back in steamer to reach 165F for reheat to Hot hold temp. Steak was reheated 3 times to reach 165F, chicken reached 170F. |
|
26
|
1
|
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 a bottle of degreaser in the dish pit, in a bottle with no name of product. Was told it is a food degreaser. CDI-Food employee labeled. |
|
31
|
0.50
|
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 3 thick metal pans of coleslaw in a reach-in by the grill, item was at 52F at 9:56am made 1.5hrs previously. Coleslaw was covered in plastic wrap and put in the reach in to cool. Observed tomatoes, cheese in walk-in covered in plastic not allowing air flow. CDI-Food employee uncovered and moved coleslaw to a sheet tray to cool in freezer. Items reached 41F. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sanitizer wipes stored above plastic silverware. CDI-Moved to bottom shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a steamer not in working order, the top steamer works but with some complications. Thermometer on hot box broken. Keep items in good repair. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a bag of trash sitting next to compactor and several chairs. Keep dumpster free of unecessary clutter. |