| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC is not food safe certified. Today is the last day of the 180 day deadline to have a food safe certified Mgr. present. Two points will be dedcuted if requirement is not met by next inspection. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Present PIC did not know specific information from the required food code health policy, Gave PIC copy of health policy for employees to read and a health policy guidance poster which he posted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee drop metal pork hooks onto floor, pick them up from floor and place them in dish sink. Did not wash hands before stirring food on stove. CDI- Employee corrected, properly washed hands at handsink. |
|
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 roasted pork cooling in walk in cooler since last night at 50 degrees. CDI- PIC voluntarily disposed of pork. According to PIC, they will chop pork into smaller portions so it will properly cool from now on. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
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 Observed pig ear salad that PIC said was made yesterday but is typically kept 2-3 days, that was not being date marked. CDI- PIC date marked the food. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Facility had no available written procedure for TPHC for various foods (ducks, pork, etc) TPHC was being correctly done. CDI- Gave PIC TPHC procedure to complete, retain and follow. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of uknown content. CDI- PIC removed bottle. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 pork roast that improperly cooled over night in too big of a portion to properly cool. CDI- Reviewed cooling methods with PIC, PIC will cut pork to smaller size to speed up cooling process. |
|
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 live roach crawling on outside wall of step in freezer at knife holder. CDI- Roach removed, knives and knife holder cleaned. PIC said pest Mgmt comes monthly. Maintain pest control efforts. |
|
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. Outsides of food tubs and rack next to fryers needs better cleaning.
GENERAL COMMENT: Facility uses following food additives: MSG, and Red food color dye, Items were properly stored, handled, and used. |