| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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. Provide documentation of certification for future inspections. You have 210 days from permit issuance before points will be deducted (today is day 155). REPEAT. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over containers of sauce in
walk in cooler. CDI: Raw chicken relocated to bottom shelf in walk in unit. REPEAT. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several clean, plastic containers with tape labels left on them after the wash process. Ensure that all sticker/tape residue is removed during the W/R/S process. CDI: Utensils with tape on them were removed from storage and sent to be cleaned. |
|
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 Observed pork belly and shell eggs overstacked in flip top unit across from cook line. Top portions read well above 45F, bottom read 41F. CDI: Top portions of above items were removed and sent to walk in unit for rapid cooling to 41F. REPEAT. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods
with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no procedures for TPHC on site; PIC could not locate them. CDI: EHS emailed copy of procedures for PIC to fill out and keep for records. REPEAT. Points were not escalated due to excellent recordkeeping in regard to time logs. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 eggs cooling in a deep, covered plastic container in walk in unit. CDI: Lid removed and product began cooling at a more rapid rate. REPEAT. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 containers without handles being used in dry goods. Use a handled scoop. REPEAT. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed sushi trays stored with food contact surface facing up. CDI: Lids palced on top container of each stack. |
|
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 no chlorine test strips for dish machine. VERIFICATION REQUIRED within 10 days to determine compliance. |