| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF PIC was not a CFPM. No points deducted. Facility is still under window from permit date to meet compliance. REPEAT |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to provide a written health policy nor verbally communuicate 5 major symptoms and illnesses. CDI- Policy given. REPEAT |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken was stored above raw shrimp and beef in freezers and in WIC. CDI- Storage order reversed. Assure chicken is always stored on bottom. REPEAT |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods recorded above 45F (see chart). CDI- Foods taken to WIC to cool down. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Cooked ground pork, bean sprouts, and crab meat all not dated. CDI- Food dated. REPEAT |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked noodles being held under TPHC for 5 hours. Per code, only up to 4 hours is allowed. No written procedures were observed. CDI- PIC to throw noodles away at end of hour 4 and change policy to hold for 4 hours only. TPHC form given. VR to assure compliance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked beef cooling in WIC in a large pot with lid on. CDI- Product moved to a shallow open tray. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed crab meat thawing at room temp. and raw shrimp thawing in a bowl of room temp. water. CDI- Proper thawing methods were explained to PIC and implemented. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Box of raw chicken stored on floor under sink. CDI- Box moved. Do not store any food on floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Spoon for rice stored in room temp. water. CDI- Spoon brought to dishwasher. Proper storage of in-use utensils explained. |
|
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. Heavy wet stacking of drinking glasses. |