| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with CFPM certification. Repeat violation. |
|
6
|
2
|
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 Employee observed washing hands for approximately 5 seconds then turning off faucet handles without barrier.. CDI. Employee was educated and rewashed hands properly. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine sanitizer measuring in three compartment sink at 0 ppm. CDI. Remade to proper concentration. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans observed in hot holding unit below 135F. CDI. Reheated on stove. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flip-top/reach in unit holding several foods at above 41F (see chart). EHS will return no later than 07/02/2020 to verify unit is holding foods at 41F or below. All foods that had been in unit for 4 hours or more were voluntarily discarded and others were moved to walk-in cooler. Repeat violation. If repeated on next inspection full points will be deducted. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF One bottle of sanitizer not labeled. CDI. Labeled. |
|
31
|
0.50
|
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 Rice observed cooling on prep counter that had been recently cooked holding at 76F. Containers of food that had been moved from walk-in cooler to cool down from cold holding unit observed tightly wrapped. CDI. Containers vented and rice placed in reach-in freezer to rapidly cool. Repeat violation. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P Splash guard needed beside handsink if food is being prepped next to it. Bananas being washed and cut next to soiled dishes. CDI. Bananas moved to prep sink to be rewashed and prepped until barrier installed. |
|
41
|
0.50
|
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. Fry baskets are being used as scoops for meat and other foods in reach-in cooler. Repeat violation. Points will be deducted on next inspection if repeated again. |
|
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 Gaskets observed torn on reach-in cooler doors. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips needed for quat sanitizer in bottles. EHS will return no later than 07/02/2020 |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
6-302.11 Supply toilet tissue at each toilet. Toilet tissue missing in customer restroom. Restrooms for customers are closed due to dining room closure. CDI. Supplied. |