| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
No |
2-103.11 (M) Person in Charge-Duties - PF Observed a total lack of kitchen experience. Thermometer, test strips were all missing or not working, nor did anyone know how to use the thermometer. Cooling and cold holding were inefficent. Storage order was not understood, and was off throughout facility. |
|
13
|
3
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs over raw lamb.
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw whole pieces of goat sitting directly on shelf with no packaging, and no containers.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Eggs stored over heavy cream, flour, and RTE potatoes. Fish marninating over produce.
CDI-PIC changed storage order. VR REQUIRED 9/7/2020. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning - P Observed dishwasher washing dishes, rinsing then stacking them so high the dishes were sticking out of the sanitizer. EHS explained dishes need to be fully submerged in sanitizing water to properly clean. CDI-PIC placed dishes that were too high back in the rinse area, then placed dishes on the drying rack to make room.
PIC did not sign due to Covid protocols |
|
18
|
3
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 41F. -P Observed 30 containers of rice in stand up above 41F. Observed containers of marninated chicken, sauce, curry and samsoas all above 41F. PIC said they were made last night and cooled outside on shelf until they get to 70F, then placed in stand up. Food on top shelves were in temp. Food was stacked densely and high that it would make cooling difficult. CDI-PIC voluntarily discarded all food above 41F, EHS explained cooked foods need to be placed in the WIC or the freezer to cool. EHS RECOMMENDS SPEED RACK. VR REQUIRED 8/7/2020. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat market with chicken sitting at 43/44F in grab and go. PIC said they were made yesterday. CDI-PIC voluntarily discarded 6-7 containers of precut chicken and 1 liver. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
No |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw goat liver with no consumer advisory sticker. CDI-Food employee added sticker. |
|
31
|
0.50
|
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 made from yesterday in stand up at 61F, rice bowls at 47F. Food employee explained they cool them down outside, then they place in stand up in containers, covered to cool. CDI-PIC voluntarily discarded due to temperature abuse. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed EHS and training EHS thermometer reading at 38F and EHS's was 43F. More than 2 degree difference. VR REQUIRED 9/7/2020 |
|
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 fruitflies and flies in the kitchen area. |
|
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 around 20 boxes of produce stored on floor. PIC explained they have limited shelf space and they keep them there. EHS suggested new shelf in WIC to keep produce there. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed only a small tray bveing used to air dry dishes. They use multilpe large pots and pans. Dish drying area is full of pots/pans. EHS suggested another drying shelf. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice on the heating strip in the freezer and building up on the pipes in the WIC.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards heavily pitted to create groves in cutting boards. PIC flipped the cutting board, the other cutting board is also heavily damaged. |
|
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 bleach being used for cleaning in meat market and quat being used in 3-comp. No test strips on site. VR REQUIRED 9/7/2020 |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking heavily, and no drain stoppers. Food employee was using a napkin to keep sanitizer in. Needs to be repaired ot be able to wash dishes properly. VR REQUIRED 9/7/2020. |