| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager - C. Observed PIC with expired food safety certification. No other certified manager present. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercially pre-cooked frozen plantains placed into fryer final temperature 55f placed into hot holding unit. CDI - PIC discarded. Ensure commercially prepared pre-cooked TCS foods are reheated to 135f or higher before placing under heat lamp for hot holding. |
|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed upright heated cabinet holding cooked chicken at 119f. PIC indicated chicken placed into unit 45 minutes earlier. Chicken removed from unit, processed and moved to walk in cooler. Ambient air temp of hot cabinet 131f. PIC noted that unit has been repaired multiple times and continues to have issues. VR required. Do not use the hot holding cabinet until it consistently maintains TCS foods temperatures of 135f or higher. REPEAT |
|
31
|
0
|
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 sliced tomatoes placed in deep plastic container in service prep top and in deep plastic lidded containers in service unit reach in cooler after slicing. CDI - tomatoes moved to shallow metal pan and placed in walk in cooler to quickly chill. Use a method that allows the tomatoes to quickly cool to 41f before placing into service unit. |
|
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. Observed plastic container holding sugar and plastic squirt bottles containing water with no identification. Label all food items that are not easily identifiable. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back of house. Contact PCO for service. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch and gold bracelet while handling food. Remove jewelry from writs while handling food. |
|
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. Observed wiping cloths stored in bucket of sanitizer at 50ppm quat. Use test strips to ensure quat sanitizer is at proper concentrations.
Observed wet used wiping cloths laying on equipment surfaces in back of house. Once used, store soiled wiping cloths in sanitizer solution at the proper concentration or remove to soiled linen. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored stacked together wet at clean dish area. Air dry containers before stacking together. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cases of single service items stored directly on floor in back storage room. Store single service items at least 6 inches off of the floor to prevent contamination. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Multiple plastic food containers with cracked/broken food contact surfaces present at clean dish area. CDI - PIC discarded.
4-501.11 Maintain equipment in good repair. Upright hot holding cabinet not maintaining temperatures as required. Temperature gauge not operational. Repair or replace. |