| 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 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification at start of inspection. Owner arrived with ServSafe at end of inspection. There must be at least 1 employee with active ANSI food protection manager certification present during all hours of operation. Have more staff attain ANSI food protection manager certifications. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Employee arrived to work and did not wash hands. Another employee observed going outside and then came back into establishment and did not wash hands. CDI - Employees instructed on when to wash and they did so when asked. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Oven tray was placed on handwashing sink by employee towards end of inspection. Handwashing sinks shall be accessible for handwashing at all times and used for no other purpose but handwashing. Do not store utensils on handwashing sinks. CDI - Tray removed. 0 pts. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - 3 large mixing bowls, colander, 2 scoops, 2 spoons, and some metal pans had visible food residue on them or sticker residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P - 2 large pans of beans had been cooling since 11:55AM and still measured 80-100F at 2:15PM. Pans of huacatay sauce were prepared 8AM and still measured 49-50F at 2:20PM. Quinoa prepared at 9AM still measured 46-47F at 2:20PM. Chicken stock was prepared at 12:45PM and still measured 120-130F at 2:25PM. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI - Beans and huacatay sauce were discarded. Chicken stock was reheated and quinoa was moved to walk-in freezer. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - 5 pans of rotisserie chickens in hot holding unit measured 110-117F. Unit was off. Pans of corn and chicken in soup well measured 107-118F. White rice in soup well measured 120-133F. TCS foods in hot holding shall measure at least 135F. CDI - White rice put on temporary TPHC, corn and chicken from soup well was reheated to above 165F and pans of rotisserie chickens in hot holding unit were discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Egg measured 42-52F in ice bath. TCS foods in cold holding shall measure 41F or less. CDI - Egg mixture moved to walk-in cooler to cool. 0 pts. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF - Cut tomatoes cooling in make-unit top after cutting. Pans of beans cooling in thick portions, and chicken stock cooling in giant plastic containers. TCS foods shall be cooled using methods such as cooling in smaller portions, cooling in equipment designed to rapidly chill foods (not make-units), or cooling in shallow pans. CDI - Tomatoes moved to walk-in cooler. Pans of beans discarded. Chicken stock reheated. 0 pts. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C - Observed at least 5 flies in kitchen area. Pests shall be precluded from the premises. Contact pest control for fly abatement solutions. 0 pts. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Stacks of pans, containers, and mixing bowls stacked while still wet. Allow adequate time to air dry utensils. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - C - Handle missing on Beverage-Air reach-in cooler. Equipment shall be maintained in good repair. 0 pts. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.14 Warewashing Equipment, Cleaning Frequency - C - Inside of dish machine door and on walls and top of inside of machine need cleaning. Warewashing equipment shall be cleaned at least every 24 hours or often enough to prevent utensils from becoming contaminated after washing. // 4-501.18 Warewashing Equipment, Clean Solutions - C - Debris present in sanitizer solution. Maintain wash, rinse and sanitize solutions clean. 0 pts. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C - Additional cleaning needed on some shelves in the walk-in cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-203.14 Backflow Prevention Device, When Required - P - Spray gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow prevention device. Either remove the spray gun attachment after each use, or install a backflow preventer rated for continuous pressure on mop sink faucet. CDI - Attachment removed. 0 pts. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C - Floors need to be cleaned underneath 3-compartment sink. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts. |