| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to understand the cooling time parameters. Food is to be cooled from 135F-70F within 2 hours and from 70F-45F within 4 hours for a total of 6 hours. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC handle cooked noodles with his bare hands. CDI-noodles were voluntarily discarded. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food Contact with Equipment and Utensils - P Observed noodle residue in a sink full of water. Per PIC noodles are placed directly in the sink to cool. The noodles are in direct contact with the sink. CDI-Advised PIC that noodles are to be cooled in a colander or clean container that protects the food from contamination. Noodles were voluntarily discarded. |
|
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 45F. -P Observed chicken cooling 3 hours in a cold drawer at 70F. CDI-chicken voluntarily 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 Observed chicken holding at 90F in the oven under no temperature control. CDI-chicken reheated to 165F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cooling on a speed rack 40 minutes at 70F. CDI- The chicken on the speed rack was placed on a sheet pan and sent to the walk-in cooler to rapidly cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed beef thawing at room temperature on a counter top. CDI-product placed in walk-in cooler to thaw. |
|
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 a dying roach on the floor near the 3 compartment sink. Per PIC a licensed PCO provides service every 2 weeks. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths lying around on counter tops throughout facility. CDI-wipes placed in sanitizer bucket. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
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 several cooking utensils stored in soiled water behind the grill. CDI-utensils sent to be washed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Observed employee coat stored over products in the dry storage area. Designate a place for employee personal items. |