| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on duty does not have up to date food protection manager certification. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
Yes |
No |
2-301.14 Wash hands after activities that contaminate them. -P Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
Observed employee equipment with gloved hands then changing gloves to work with RTE foods without performing
handwash. CDI: EHS instructed employees to wash their hands; hands were re-wash properly. Suggestion to the PIC to review when to wash hands with employees. REPEAT.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and recontaminate hands by using bare hands to turn off faucet. CDI - Hands were re-washed properly. |
| 14 |
0 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
No |
No |
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine (shield and side walls) in need of cleaning. Increase cleaning frequency. |
| 18 |
3 |
Proper cooling time and temperatures |
No |
No |
Yes |
Yes |
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes and shrimp cooling in cold holding draws not meeting cooling parameters; see temp chart. PIC stated they were placed in CHD around 1 pm. CDI - Both taken to walk in to rapidly cool. REPEAT. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole, pico de gallo, empanadas, and other TCS foods cold holding in flip top unit. Flip top unit providing 51F ambient temperature. CDI - All items placed in unit earlier this morning taken to walk in to cool rapidly. Items left in unit from previous day or in unit more than 4 hours voluntarily discarded.
Observed shredded chicken cold holding at 55 and 48F in walk in cooler. After questioning, EHS discovered both containers rose in temperature after being placed on container of hot chicken cooked this morning. CDI - Chicken spread onto shallow pans and placed on top shelves of walk in cooler to cool rapidly.
REPEAT. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
Yes |
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 container of shredded chicken cooling with metal lid tightly closed on bottom shelf of speed rack located in walk in cooler. Observed tomatoes cooling in prep unit not manufactured for cooling processes and unable to hold temperature at 41F or below. CDI - Chicken spread onto shallow pan and placed on top shelf of walk in cooler to cool rapidly. Tomatoes taken to walk in cooler and left uncovered to cool rapidly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed only flip top unit in facility unable to cold hold TCS foods at 41F or below. Refrigeration repair company able to look at it during inspection. New gasket must be ordered. Verification required within 10 days of inspection. |
| 36 |
0 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in dish area. |
| 41 |
0 |
In-use utensils: properly stored |
No |
No |
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 cup used as scoop without handle in dry goods bin. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
Yes |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic bins wet stacked on clean dish shelf. REPEAT. |
| 45 |
0 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
No |
No |
4-101.19 Nonfood-Contact Surfaces - C Observed stickers and residue on lid of flip top cooler. Remove stickers and residue to maintain smooth and easily cleanable non-food contact surface.
4-501.11 Maintain equipment in good repair. Observed gasket on door of flip top unit split and hanging off door. Repair/replace as soon as possible. |
| 53 |
0.50 |
Physical facilities installed, maintained and clean |
No |
No |
No |
Yes |
No |
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. Observed tile damage near chip dispensing equipment. Observed cleaning needed on walls in dish area. REPEAT. |