| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF-Observed no certified PIC on site upon arrival. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
. 2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Oberved food employee not vigorously rub hands for 10 to 15 seconds when handwashing and turn the faucet off with their bare hands. CDI by instruction . |
|
12
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
Yes
|
Yes |
3-402.11 Parasite Destruction - P - Provide parasite destruction information from supplier for Salmon that was cooked to order. Verification required by 3/18/16 |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish stored over empanadas in walk in freezer that were removed from commercial packaging. CDI, fish relocated for proper storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several knives, utensils and bowls stored as clean but soiled with food debris.
Ensure equipment is properly washed, rinsed, and sanitized. Observed operator wash and rinse a large pan but not sanitize equipment. CDI, proper wash, rinsing, and sanitizing at 3 compartment sink discussed with operator. |
|
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 large container of beans in walk in cooler that was cooled from yesterday and deep container and at 59 degrees F. CDI, beans voluntarily discarded by PIC. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- TCS foods shall be cold held at 45 degrees F and below. Observed eggs, cut lettuce, cut tomatoe and yuca overstacked in prep unit and cold held above 45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed 1 bottle of chlorine sanitizer above 100ppm. CDI, sanitizer bottle diluted during inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed large container of beans cooling from night before. CDI, beans voluntarily discarded by PIC. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables and on 3 compartment sink. |
|
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 in-use utensils stored in container next to grill in water at 81 degrees F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil residue and grease on floor underneath fryer unit and in
fryer unit equipment. |