| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels provided.
6-301.14 Post a handwash sign at each handsink. - Observed no handwashing sign in the men's restroom. CDI - sign provided. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat violation 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 a large pot of ox tails at 51F in the walk in. PIC stated they were made last night. Observed a large container of curry chicken at 49F in the walk in cooler cooling from last night and another container of ox tails cooling from last night at 50F. CDI - PIC voluntarily discarded. Explained proper cooling methods and temp/time requirements. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cabbage, chicken and rice below 135F in the steam table. CDI - items were reheated to at least 165F (see temp. chart). Steam table was not turned on; PIC turned on the table. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle not labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 rice, chicken and goat cooling on the prep table. CDI - items moved to the walk in to cool. Observed cooked items from last night cooling in large containers. Food should be separated into multiple smaller containers to cool properly. Once they all hit 45F they can be combined together. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed a box of peppers and a bag of onions on the floor in the walk in cooler. Do not store any food on the floor. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
General comment 5-501.17 Provide a covered waste bin in female restrooms. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a loose baseboard under the walk in cooler door. Repair baseboard. |