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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC upon arrival. Manager, Jorge arrived during inspection but certification expired in February 2021. CDI by instruction. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee handle raw chicken then change gloves and handle pan of ready to eat chicken but not wash hands between glove changes. CDI by instruction, employee washed hands. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chicken hot held below 135 degrees F at heat lamp. CDI, chicken relocated to walk in cooler to rapidly cool. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed corn, salad cold held above 41 degrees F in flip top prep cooler. Prep cooler not maintaining TCS foods at required temperature and TCS placed on Time as a Public Health Control until equipment calibrated. TPHC form printed and completed while on-site. Visit needed to ensure long term compliance and calibration of prep coolers. |
|
21
|
0
|
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 rice not date marked, corn and feta cheese with date of preparation of 9/3. CDI, foods voluntarily discarded by PIC. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked trays and pans. Repeat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top prep cooler not maintaining TCS foods at required temperature and stand up reach in cooler not currently in use not working. Long term compliance visit needed to ensure calibration of refrigerators to ensure units maintaining TCS foods at required temperatures. |
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