| 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 demonstrates knowledge by being a certified food protection manager. No one present at start of inspection has food protection manager certification. Work towards obtaining certification. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Sliced american cheese stored on wire shelves of cooler with no barrier in between. CDI - Bottom slices of cheese discarded; remainder wrapped and placed back in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp above cooked pork and raw beef above oysters offered under consumer advisory. Cooler rearranged with cooked pork and oysters above raw meats. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef and pork in cook line steam well and pork chops and chicken in display steam well all hodling below 135F. All reheated to 165F+. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P One container of shrimp cocktail dated to expire yesterday still in the walk in cooler. CDI - Discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Soup cooling in deep container and rice cooling with lid on. CDI - Lid removed from rice; soup separated in to thinner portions to speed up the cooling process. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer in facility. VR - Will return with in 10 days to verify. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Stock pot of chili sauce stored on floor of kitchen upon start of inspection. Relocated. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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. Scoop with no handle stored in bread crumbs. CDI -Scoop removed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Ladel with melted handle stored in ranch dressing. CDI -Ladel discarded. 4-501.11 Maintain equipment in good repair. Observed minor rust on wire shelving in walk in cooler and dry goods areas. Repaint or replace. |
|
47
|
0.50
|
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. Build up of dired food debris on handles of coolers. Clean all. Wipe out blood from bottom of three dood reach in freezer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair hole in wall leading into dry goods room. |