| 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. Observed no one on site that was a certified food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee crack raw shell egg and cook the egg then grab cheese and place into a bowl then handle the bowl with thumb in contact with the cheese without washing hands and glove change. CDI-PIC instructed the food employee to wash hands and change of gloves after change of task. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed and RTE food in the walk in cooler. CDI- PIC rearranged food to correct order.
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed ice in a container without a lid in the reach in freezer. CDI-PIC put a lid on the container to prevent contamination. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in the ice machine. |
|
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 a large batch of refried beans that PIC stated was prepared yesterday 1/10/18 at 50F. CDI-PIC volunteerly discarded the product. |
|
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 Observed 2 large batch of refried beans, large batch cheese, cut lettuce, and large batch of enchiladas beef stuffing in walk in without dates. Observed milk in reach in opened yesterday without a date marked. CDI- PIC corrected the dates on all products. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried chicken and beef that PIC stated was held during lunch but no procedures or written times of beginning and ending time. CDI-PIC marked items with time and instructed how to log the food properly going forward. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed santitizer in sanitizer bottle at greater than 200 ppm of bleach. CDI-PIC properly disposed of sanitizer that was too strong and replaced with correct concentration of sanitizer. |
|
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 large batches of refried beans, cheese, and enchiladas beef stuffing in deep containers with lids on the containers. CDI-PIC was instructed to cool down foods in smaller portions, with lids off, and shallow pans. Items met the cooling parameter except 1 pan of refried beans was 50F after cooling overnight. The 1 pan of refried beans was volunteerly discarded. |
|
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 handles in contact with food in a flour containter, rice container, and ice container. |
|
45
|
0
|
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 shelving in warewash area with rust and handsink in warewash area seperating from the wall. Points kept the same as different items noted this time, items on last inspection were repaired. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up on side of cooking equipment, on shelving in warewash area and in the walk in cooler, residue on the nozzles of the drink machine, and food debris in bottom and corners of the reach in units. |
|
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. Observed cracked and missing tiles at back door area, baseboards peeling from the wall, and ceiling with damage and peeling. |