| 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 no certified food protection manager on site. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle and tumblr stored on dry goods shelf above customer straws and crackers. CDI - Items removed and stored properly. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers and lids with food debris or sticker residue but stored as clean. CDI - All items sent back for rewashing. PIC advised on using dissolvable labels. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed covered containers of shredded rotisserie chicken, chicken strips, and teriyaki chicken in the cooling process in WIC. Items not cooling at proper rate. See chart above. CDI - Items placed in freezer for quicker cooling. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed almost all items in prep top unit holding temperatures 46F-50F. It was concluded that these items were stored in the reach-in unit behind prep top unit overnight. The ambient air temperature of reach-in unit is 50F. Facility had problems with this unit during the last inspection. Also observed egg whites in reach-in unit at 51F. CDI - All items voluntarily discarded. PIC instructed on not using unit until it is repaired. PIC called owner, who will get in contact with maintenance person. |
|
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 CDI - Observed containers of rotisserie chicken, chicken strips, and teriyaki chicken in WIC in cooling process but all items were covered. CDI - Items uncovered. PIC advised on not covering foods in the cooling process. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
Yes |
4-501.11 Maintain equipment in good repair. REPEAT. Observed reach-in unit maintaining ambient air temperature of 50F. Checked the temperature setting on unit and it is set at the lowest temperature. The same unit was having the same problem last inspection. DO NOT USE UNIT TO STORE FOOD UNTIL REPAIRED. Verification to be done by 9/15/19 to check on unit. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee car keys, wallets, and other items stored on dry goods shelf above customer items. CDI - Items removed and stored properly. |