| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat - 2-102.12 PIC demonstrates knowledge by being a certified food protection manager.
Observed no certified manager present. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P
Observed quat sanitizer at 3-comp sink < 150ppm. CDI - more sanitizer tablets added to water to make 200-300ppm.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P
Observed build-up on interior of ice machine around chute area.
Observed some metal pans stored with food debris and plastic wrap film.
Observed slicer with food debris. PIC indicated that slicer is not used very often. Suggested to cover with food grade bag. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
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 egg noodles and pork inside walk-in cooler at 49F that was cooling from yesterday. Out edge of product was 47F. CDI - food was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Repeat - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed a pan of marinara sauce, cream sauce, egg noodles, and pork in walk-in cooler without a date. Products will be held for more than 24 hours. CDI - date provided.
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
Observed a small container of mushroom sauce inside walk-in cooler dated 12/31. CDI - product discarded. |
|
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 pans of egg noodles and pork inside walk-in cooler cooling from overnight > 45F stacked and with plastic wrap still on. CDI by correcting cooling method. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Repeat - 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed a few dry good containers not labeled. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
Repeat - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of cream sauce in walk-in cooler and a box of chips on the floor in walk-in freezer. Improvement has been noted. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed metal pans wet stacked on dish shelf. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Repeat - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed several boxes of single service items stored on the floor at dry storage area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment - 4-501.11 Maintain equipment in good repair.
Observed rusted shelving inside walk-in cooler. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
General Comment - 4-302.14 Provide a test kit that accurately measures sanitizer concentrations.
Observed no chlorine strips available to test sanitizer in buckets. CDI - strips provided. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed hood system filters with grease accumulation. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General Comment - 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.
Observed a few missing/cracked baseboard tiles in kitchen. |