| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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.
2-101.11 PIC shall be present during all hours of operation. -PF
At beginning of inspection did not observe a certified food protection manager. CDI: PIC showed up within 8 minutes of arrival time. Make sure to have a PIC at all hours of operation when food preparation is occurring. IF seen in next inspection regardless of when PIC shows up points will be deducted. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed food employee handling raw steak then touching clean equipment/pans. CDI Food employee stopped and directed to wash hands. Observed food employee coming into work and start touching clean equipment prior to hand washing. CDI Food employee directed to wash hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink blocked with knives and cleaning tools. CDI Items were removed. Make sure to only use hand sinks for hand washing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 45F. -P Observed chicken cooked yesterday in reach in unit at 47-49 degrees. CDI Chicken was discarded. |
|
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 tofu date marked for 10/26 and at 43 degrees. CDI Tofu discarded. |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken that was cooked yesterday tightly wrapped in plastic wrapped while cooling in reach in unit. Due to method of how the chicken was cooled; parameters were not met. CDI Chicken was discarded. Observed rice in wic tightly covereed with plastic while still above 100 degrees. CDI Rice was uncovered to allow quick cool down. Observed rice being placed in flip top unit while still cooling (Lunch rush; door constantly opened.). CDI PIC will ensure that rice is cooled to 45 prior to placing in flip top unit and for today due to immediate service rice will go through quickly. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 squeeze bottles containing oils and aqueous solutions not labeled. Make sure to label all working containers of food/food ingredients once removed from original packaging. CDI PIC had containers labeled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in back corner where tubs of oil and sauces are kept (tall boy reach in unit). Make sure to have pest control address. |
|
38
|
0
|
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 a few food employees wearing bracelets/watches while performing food preparation. Make sure to remove all jewelry when performing food preparation/food dispensing. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones being stored with single service products and above food preparation areas. Make sure to have a designated area. Observed prep top by ice machine where food employees are storing drinks, hats, and employee cell phones with knives and gloves being stored on same preparation table. Make sure to have a designated area where equipment, utensils and single service will not become contaminated. |