| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 PIC without certification. Facility has 210 days from issuance of permit to obtain certification. -0- |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed food employee wiping nose at beginning of inspection with gloved wrist and sweeping without washing hands. CDI - PIC instructed handwashing and monitored for additional instances of not washing soiled hands. -2- |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food present on the food contact surface of two cleaned bins stored on the clean drying shelf. CDI - PIC sent containers to soiled drain board for cleaning. -0- |
|
21
|
1.50
|
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 date labeling machine date marking foods prepared today for Wednesday, May 3 and the time is 3 hours ahead of current time. CDI - PIC called technician for machine programming during inspection. VR required not later than 05/13/2016 -1.5- |
|
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 cole slaw, cut lettuce and cut tomatoes prepared at room temperature cooling in the prep. CDI - Items pulled out of service and placed in walk in to cool. -1- REPEAT |
|
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 wet stacked pans and cutting board in the drying area. Dry first and then stack these using pyramid stacking demonstrated today or other effective means. -0- |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups stored on the floor of outside storage closet. Elevate using a riser at least 6 inches high. -.5- |
|
47
|
0
|
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. Clean the inside of the drive thru prep unit and along its gasket. -0- |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-403.12 Other Liquid Wastes and Rainwater - C Proper drainage system shall be in place in accordance with the LAW. Observed standing water in the dumpster corral. Slope this to nearest storm drain for prevention of mosquito harborage. -0- |