| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager on site during the inspection. EHS advised to have more employees servsafe certified. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed employee donning gloves without washing hands. CDI- Employee removed gloves and washed hands. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - 0pts - Observed all foods in walk in cooler uncovered. All foods, with the exception of the improperly cooled chicken, read 45F or below and should of been covered. Maintained protected. Observed seasonings uncovered on prep areas. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - 0 pts - When request to reheat the product employee did not check food temperature and removed from heat into hot hold weld at 125F. CDI- Reheated again to read 200F. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 - Repeat - Observed chicken reading 53F prepared on 6/22. CDI- Discarded. |
|
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 - Mac and cheese read 110F and chicken read 107F. CDI- Reheated to read 200 F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed no true date marking system. PIC states that all foods are prepared and consumed within 24 hours but some food items were left over (chicken broth, goat, and chicken) that were longer than 24 hours. PIC states that those foods are discarded. Date marking should be in place for all food products including cooked foods, milk, any cut tomatoes, leafy greens (cabbage), and other TCS foods to ensure that they are consumed withiin 4 days (foods reading 41-45F). CDI- All foods that were over the 24 hour mark were discarded. All others were dated. |
|
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 chicken cooled in large/deep containers reading 53F. Product must cooled down actively to ensure it reaches temperatures. Things such as shallow pans, stirring, etc. can be used to achieve the temperatures. CDI - Discarded. |
|
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. - 0 pts - Observed flies in the kitchen. Maintain door closed at all times. Observed high presence of flies in dumpster area. Keep area clean. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 PTS - A bag beans stored on the floor. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelving of walk in cooler, under counter reach in prep tables, microwave, patty hot hold cabinet, walk in freezer (non-operational), and storage closet. Walk in freezer that is not working has excess equipment and supplies stored on the floor. Cleaning and removing unnecessary equipment should be accomplished so that cleaning can be easily completed. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Observed no covered receptacle in women's restroom. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
3 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. Repeat -
Observed tile in disrepair, baseboards in disrepair, and wall joints in disrepair. Observed sink in men's bathroom breaking away from the wall.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure.
Ceiling: Some ceiling tiles are absorbent and others are buckling.
Floors/Walls: Observed food debris around and behind equipment. |