| 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. Observed no certified person in charge on-site at time of inspection. Facility |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P - Observed employee touch face but not wash hands. CDI by instruction.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employees turn faucet off with their bare hands after hand washing. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision - PF - Observed disposable towels jammed in disposable towel dispenser in kitchen. CDI, operator provided towels. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over shrimp and ready to eat food in walk in cooler. CDI foods voluntarily discarded by PIC. |
|
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 cooked vegetable cooling in tightly covered container at 49 degrees F from night before. CDI, operator voluntarily discarded vegetable. |
|
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 - Observed walk in cooler with ambient air temperature of 51 degrees F as indicated by thermocouple. Observed TCS foods between 45-52 degrees F cold held in unit. TCS foods recently placed in unit were relocated to walk in freezer to rapidly cool and the other TCS were voluntarily discarded and denatured by staff. See temperature observation chart above and product disposition form for details. Operator stated that they will voluntarily close until unit repaired due facility due to size of facility. Maintenance company arrived while on-site for repair and repair completed on-site. |
|
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 cooked vegetable prepared day before and chicken prepared day before according to operator not date marked. CDI, PIC date marked chicken and voluntarily discarded cooked vegetable in walk in unit. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine sanitizer above 100ppm at 3 compartment sink. CDI, operator drained 3 compartment sink to refill sanitizer.
7-201.11 Store toxic materials to avoid contamination. -P - Observed toxic cleaning agents stored on clean drainboard of 3 compartment sink. CDI, cleaner removed from clean drainboard. |
|
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 rice cooling in deep covered container on prep table and potatoe cooling on prep table in covered container. CDI, foods transferred to walk in freezer in shallow pans to rapidly cool. Observed vegetable cooling in deep covered container in walk in cooler from night before. CDI, vegetable voluntarily discarded by PIC. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed meat thawing on prep sink in standing water. Use approved methods such as running water at 70 degrees F and below, in the cooking process or under refrigeration. |
|
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 several dry food storage ingredient containers not labeled by common name as required. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice and pot of food on ground at prep area leading to kitchen and near dry storage area. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces in kitchen. |
|
41
|
0.50
|
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 several single-service bowls used as scoops in dry food storage containers. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed containers and clean equipment being wet stacked on dry equipment rack near dish machine.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed linen on ground in dry storage and cambro and cooler stored outside of building and exposed to elements. |
|
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 - Observed walk in unit not working and with ambient air temperature of 51 degrees F as indicated by thermocouple. Maintenance company repaired unit while on-site and facility voluntarily opened back up. Company stated evaporator coil was frozen. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips available while on-site. VR required to ensure that facility has proper test strips. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C- Observed general cleaning needed in facility with some food debris and soil on walls and floors of kitchen and some grease accumulating on hood ventilation system. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C - Observed cigarettes stored on shelf over prep table. |