| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11 PIC shall be present during all hours of operation. -PF
Observed no certified food protection manager onsite at the start of the inspection. The manager showed up towards the end of the inspection. Am unable to accept the certification. REPEAT. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed a squeeze bottle and some cloths stored in one hand sink, and a red sanitizer bucket stored in a second hand sink. CDI-All items were properly removed. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
Observed raw shrimp and raw beef stored in the same container in the walk in cooler. CDI-The two items were separated. REPEAT. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed several pans with food buildup stored on the clean equipment rack. CDI-The pans were brought back to the dish machine for proper washing, rinsing, and sanitizing. |
|
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 41F. -P
Observed beef that did not fully cool to 41F or below from the night before. CDI-The product was discarded. |
|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed plantains hot holding below 135F under the heating shelf. CDI-The plantains were discarded. |
|
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 cheese dip with a date of 1/13/2020. CDI-The product was properly discarded. |
|
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 cabbage and beef cooling in large container and covered with lids in the walk in cooler. CDI-The cabbage was portioned into two containers and the beef was properly discarded. Ensure that items are kept uncovered and use thin, shallow containers to cool items down. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed a push cart full of frozen product thawing at room temperature. CDI-All items were moved back to the walk in cooler to finish the thawing process. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop handles stored directly in the sugar bin and the ice bin. Also observed bowls with no handles stored in the flour (corn) bin and the salt bin. CDI-The two bowls were removed and the handles to the scoops were moved out of the product. |
|
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 pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed damaged gaskets to the cooler drawers. Have replaced.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed stacks of wood being used to hold up one of the flat top grills. This wood is not smooth and easily cleanable. It will absorb liquids and become an issued. Replace with approved equipment. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
Observed leaks coming from the faucet at the 3-compartment sink. Have repaired. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.111 Keep storage areas and bins for waste in good repair.
Observed dumpster missing doors and it has damaged lids to the top. Have doors and lids replaced. REPEAT. |