| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC left during inspection and PIC, Rosa, certification had expired 4/19. CDI by instruction to ensure certified PIC on site at all hours of food preparation. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their hands after washing. CDI by instruction. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs located over mac and cheese in walk in cooler. Observed ground beef removed from commercial packaging and stored with chicken in tall reach in prep unit. CDI, foods relocated for proper storage. |
|
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 41F. -P - Observed chicken prepared yesterday according to PIC, prepared and held in reach in unit in covered container at 43 degrees F. CDI, chicken voluntarily discarded by PIC. Repeat. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken on shelf at 64 degrees. Observed cut leafy green between 51-57 degrees F in walk in cooler. Observed yuro meat at 52 degrees F in 2 door reach in prep unit. Observed walk in cooler with ambient air temperature of 48 degrees F as indicated by thermocouple. Thermostat observed set at 43 degrees F. Thermostat turned down while on-site. Observed sour cream at 52 degrees F and cheese at 51 degrees F and in unit overnight according to PIC. CDI ,foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Thermostat adjusted while present. Visit required to ensure long term compliance and walk in cooler calibrated to hold TCS foods at required temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 chicken prepared and cooling in covered container in 2 door reach in prep unit. Repeat. Some improvement made since previous inspection. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several soiled / wet wiping cloths stored on prep tables. |
|
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. Observed single-service bowl used as scoop in dry food ingredient container. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-502.13 Single-use and single-service articles may not be reused. Observed cardboard lining shelving in walk in cooler. Repeat. |
|
45
|
0
|
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 gasket not allowing door of hot hold cabinet to close. Observed walk in cooler not maintaining TCS foods at 41 degrees F and below. Thermostat adjusted while on-site. |
|
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. Observed debris on outside of storage containers and grease/ residues between cooking equipment. Repeat. |
|
53
|
1
|
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 damaged floor tile throughout kitchen.
6-501.12 Cleaning, Frequency and Restrictions - C - Observed water accumulating on floor of walk in cooler and kitchen. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C - Observed several ceiling lights not working under ventilation hood system and kitchen ceiling.
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed accumulation of grease and oil on ventilation hood system. |