| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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 no certified food protection manager onsite.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no managerial control over the facility. There was no control over storage order, cold holding, cooling times and methods, cleaning and sanitizing of equipment. A manager must be in charge to properly handle the safety and control of the food product. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw beef stored above cooked foods in the reach in cooler. CDI-The beef was moved to a different shelf. REPEAT. |
|
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 several pans with food buildup stored on the clean equipment rack. CDI-All the pans seen with buildup were sent back to the dish machine for proper washing, rinsing, and sanitizing. |
|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 41F. -P
Observed beef pho that did not fully cool to 41F or below. CDI-The pho was discarded. REPEAT. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT PROPER COOLING TIMES ARE BEING MET. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed some items in the walk in cooler holding above 41F. The cooler itself is running between 41-42F. CDI-The lettuce, and vegetables above 41F were moved to the reach in cooler. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 missing dates on the product pulled from the freezer and the pho cooked from last night. CDI-The items were date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 beef pho that was cooled incorrectly in large containers in the walk in cooler. CDI-The pho was discarded, and explained smaller containers is needed to properly cool the product. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf
Observed walk in cooler not properly holding product to 41F or below. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THE COLD HOLDING OF THE UNIT. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed raw beef thawing in hot running water. The water was at 116F. CDI-The water was immediately turned off and the beef was moved to the walk in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed chicken wings stored on the ground in the walk in cooler. CDI-The wings were placed onto a shelf. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
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 scoop handles and plastic cups with no handles stored in the dry storage containers. CDI-The scoop handles and the plastic cup was removed. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed cleaning needed to the shelves in the walk in cooler, and the outsides of the fryer and cooklines. Have cleaned. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed cleaning needed to the floors of the facility. CDI-The floors were cleaned. |