| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed manager in charge without documentation of being certified in a food protection managers course. Work towards certification. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-702.11 Before Use After Cleaning - P- Observed unit without sanitizer. The operator should ensure sanitizer is being used to
properly clean food contact surfaces. A VR will occur no later than 2/3/18 to ensure unit has obtained Cl or QUAT sanitizer.
NOTE: Unit operates from 11AM-6PM. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed cooked potatoes (127F), cooked chick peas (127F), cooked greens (130F), and cooked lamb (130F) all below 135F. CDI- An employee brought these items to well above 165F. NOTE: The hot holding unit was set for 133F.
NOTE: Unit was provided with a TPHC form. EHS explained how TPHC is monitored and conducted. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed cut lettuce (48F), red sauce (50F), yogurt sauce (51F), and egg bee (48F) sauce all above 45F. CDI- PIC voluntarily discarded the items.
NOTE: Unit was provided with a TPHC form. EHS explained how TPHC is monitored and conducted. |
|
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 lamb, chicken, and potatoes all without dates. According to the PIC it had only been since yesterday the items were prepared. CDI- PIC was able to back date these items.
NOTE: Ensure if TCS foods are not going to be used the day of preparation they should bare a date. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Unit was unable to provide EHS with a thin probe thermometer. A VR will occur no later than 2/3/18 to ensure the unit obtains a thin probe thermometer. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all working squeeze bottles and shakers without labels. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed back door and screen door open before and during the inspection. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -REPEAT- Observed rice cooker, containing rice, on the ground outside of the unit. Ensure all food preparation and food storage remains on the unit. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee preparing RTE foods with a metal bracelet. |
|
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 single use trays stored outside of the truck on the ground. |
|
46
|
1
|
Warewashing facilities: installed, maintained and used; test strips |
No |
Yes
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-REPEAT- Observed unit without a sanitizer test kit. A VR will occur no later than 2/3/18 to ensure the unit obtains a Cl or QUAT test kit. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed card board being used on the floor absorbing grease and other debris. Remove.
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 vent cover on the unit with dust and grease debris build up. |