| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one CFPM on site during inspection. They have a new manager which is in the learning process. |
|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw flattened chicken stored over RTE rice. CDI-Chicken was voluntarily discarded due to temp. violation. REPEAT. |
|
15
|
1
|
Proper disposition of returned, previously served, reconditioned, and unsafe food |
Yes |
No
|
No |
3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Obserevd moldly peache, tomatoes and carrots in the WIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef, pork, chicken all in metal containers in a steamwell, all below 135F. PIC explained they reheat them on the grill first then place them in the hotwell. It appeared the steam well was not turned up enough. EHS temped food in the front buffet hot well, fish and plantains were out of temp. PIC explained they turned off heat because they were about to discard that food and start fresh in for lunch. CDI-PIC voluntarily discarded due to food being there longer than 2 hours, and explained if they are still serving food it needs to remain in temp. REPEAT.
PIC did not sign due to Covid protocols |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC holding food at 44F and WIC at 48F ambient air. PIC explained they had a delivery right before EHS walked in, EHS temped again and it was 48F after 1 hr. CDI-PIC voluntarily closed and called maintenance, they came out while EHS was on site. Maintenance explained they added frion and turned temperature down. Should go down to temp in an hr or two. PIC voluntarily discarded all food that was made from previous days, anything made today they were able to keep. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 2 5 gallon buckets with salsa cooling in the WIC at 49F. Observed a large portion of rice at 155F. . REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
Yes
|
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 3-4 bins of dry goods with no or an unclear label. . REPEAT. |
|
36
|
1
|
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 flies in the kitchen area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit and WIC shelves in need of cleaning. REPEAT. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed corners around prep units, drains and floor tiles in need of cleaning. |