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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| 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 on site with food safety manager certification. PIC Teresa Ordonez was advised of requirement, and PIC questions addressed about requirement. repeat |
|
18
|
0
|
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 41F. -P Fried chicken placed in container, then covered for cooling. Container was vented after intervention. Container of chicken was placed on metal prep table as part of the cooling process. Final cook temperatures were at a range of 179F to 187F. Container of chicken noted to still be on the table about 25 minutes later. Temperatures ranging from 133F to 147F. CDI- PIC had container moved and placed in walk in cooler. Educated PIC as to cooling stages and requirements of cooling . Intervention was required to assure that cooling perimeters for the first stage of cooling was required. |
|
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 Chicken being placed in tightly covered container and placed on prep table as part of the cooling process. CDI- Container was vented, then after about 25 minutes of observation, moved to walk in cooler uncovered to allow for rapid cooling. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of sour cream stored at the prep cooler not labeled. Advised PIC that bottles need to be labeled. 0pts |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. Remove wet cloths. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
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. Red plastic "fry basket" stored inside of container of onions and vinegar inside the walk in cooler. repeat, All other utensils stored as required. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean metal hood filters stored on the floor under the facility handwashing sink in the kitchen. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and water bottle stored on back prep table. Area was not in use at time of storage or inspection. Store items in designated storage space. |
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