| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified food protection manager onsite today.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Observed water being added to rice out of the handsink today- employee stopped and agreed to discard rice. Instructed to use prep sink.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
Observed raw shrimp stored over cooked pork today- shrimp moved to the bottom shelf to correct.
3-302.11(A) Separate the different types of raw animal foods. -P |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed beans that had been cooling overnight and still had not fallen to below 45F( all discarded durinig inspection to correct). Discussed with staff the need to check temperatures to make sure foods have met the proper temperature and if they have not, then discard in the morning and think about a way to make them cool quicker with methods mentioned in violation #31.
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observed peppers and onions holding at <135F today. Put on time to correct.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Observed multiple TCS items cooling from being cooked this morning at <135F on counters- all moved to walk in cooler to correct. Some had to be split into smaller portions before being placed in the cooler.
Observed beans that had been cooling overnight in a very deep portion, in plastic containers, covered and stacked on one another- product discarded.
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 |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed drain flies in teh facility.
6-501.111 Keep the premises free of insects, rodents, and other pests. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Observed beef neck stored on the floor of the walk in cooler today.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed an employee with soiled cloth towels around his waist- store these in santiizer when it is not being used.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
Observed scoops with no handle in ice and rice today- all removed to correct. ladel with a handle was put into rice to use.
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. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Observed torn gaskets on the bar cooler and the flip top cooler today- repair.
Observed raw wood under the steam table today- paint or seal.
Observed multiple foods stored in grocery bags today- use a food approved material.
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.
4-501.11 Maintain equipment in good repair. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed a holes in the wall at the bar and a corroded door frame near the dishwasher.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |