| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection Manager. Observed PIC had an expired certified food protection manager certificate. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in walk in cooler and two prep top coolers. All units had ambient air temperatures above 41F. Facility voluntarily closed today. A repair person was called and stated they would be on site today for repair. Facility will remained closed until units are repaired. All TCS items in all units above 41F discarded today. A verification visit will be made. Repeat violation. |
|
21
|
3
|
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. Observed TCS items such as cooked shrimp with expired date marks. Employee stated these were not the correct dates as they had not changed the date yet. The date must be changed and match what is in the container. Soups that were cooked yesterday in the walk in cooler were also not date marked. CDI- Items discarded. Repeat violation. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
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 facility holds cooked noodles on the counter on TPHC. Noodles had a discard time but no written procedures are available. CDI- TPHC template provided to facility today. |
|
26
|
1
|
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 multiple unlabeled spray bottles of cleaners. All toxic materials must be labeled. CDI- Bottles labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 beef cooling tightly wrapped in plastic wrap. Do not wrap items cooling in plastic wrap, use proper cooling methods to ensure cooling is achieved within the correct parameters. CDI- Beef moved to freezer. Repeat violation. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed items thawing on the counter. Ensure proper cooling methods are used. |
|
41
|
0
|
In-use utensils: properly stored |
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 scoops with no handle stored in several dry food products. Scoops with the handle above and not touching the food can be left inside the container. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service articles stored on the floor outside of the bathrooms. Remove from floor. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for the ware washing machine. Test strips must be accessible to ensure ware washing machine is properly sanitizing utensils and equipment. VR- A verification visit will be made to facility. |
|
47
|
0.50
|
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. Observed significant residue/ food debris on all shelving and equipment throughout facility. Detailed cleaning needed. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
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 residue/ food debris on floors and walls throughout facility. Detailed cleaning needed. |