| 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 shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite today. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed tomatoes being washed in the handsink- staff moved them to the prep sink to re wash to correct.
Observed a soiled tea nozzle soaking in a container of soapy water in the handsink. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw chicken stored over raw beef- raw chicken moved to be below raw beef.
Observed raw tilapia stored over cooked pork today- tilapia moved to a lower shelf during inspection. |
|
14
|
0
|
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 build up on the tea nozzle today- sent to be washed.
Observed stickers on dishes looking much better today- keep staff working on this. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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
Observed TCS foods in the walk in cooler that had been cooling overnight and still had not reached 45F or less(they were also much higher in temperature than other foods in walk in and warmer in the middles).
All of these were discarded during inspection to correct. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed TCS items holding around 47-48F in the walk in cooler today. The compressor was frozen up. All of these items that were above 45F were discarded.
Note: the right side of the walk in working and holding foods at a safe temperature. |
|
26
|
0
|
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 degreasor in a bottle labeled as all purpose- more specifically labeled during inspection to correct. |
|
31
|
1
|
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 TCS items that had been cooled in a very deep portions, inside of plastic containers- all discarded today. Staff must use approved methods and CHECK TEMPERATURES.
If the food does not meet the time and temperature requirements listed in #18 then the cooling method is not working and needs to be changed, and that food needs to be thrown away. |
|
36
|
2
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed pests in the faclity today. Keep having pest management come and keep closing off gaps and holes in walls. |
|
37
|
1
|
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.
Observed cooked pork stored on the floor of the walk in today. Observed pots of beans being stirred on the ground and then placed on the prep table- do not store or prep food that is on the floor- use a table that has been cleaned. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employee wearing a wrist watch while handling food- removed during inspection. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
Observed santiizer at >200ppm today- water added so that it was at 50-200ppm during inspection to correct. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.
Observed raw wood on the line today. Observed a cracked 2 compartment sink. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed a leaking 3 compartment sink spigot. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed garbage dumpster's top lids open today. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Observed gaps in the walls in some places and loose wallpaper. Repair wall near loose wallpaper so that it is not absorbant. Observed low grout ono the cook line and near the dish area. |