| 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.
COMMENT: PIC (person in charge) does not have a certified food protection manager (CFPM) certificate. PIC told me the date and location of his class (scheduled next Wednesday off Independence Blvd). Repeat. Transitional permit was met recently and class scheduled. No points as PIC has paid and scheduled class. Points will be deducted at next inspection if no CFPM is present for inspection. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
3-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
PIC had employee health sign hanging in the kitchen and states employees do not come to work sick. Per the PIC, when they are hired, they go over the employee health policy. PIC states they may or may not tell him they have a symptom, but that they just will not show up to work. There is no signed employee health policies on site, or any additional training noted or recorded in the establishment. CDI. Provided the PIC with spanish employee health flow chart for managers. Emailed the PIC employee health policy to go over with every employee and new hire and have every employee fill out and keep on site. |
|
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 41F. -P
Observed rice in 3 large hotel pans at 44F, 46F, and 49F. During discussion, the PIC stated rice in containers were cooled overnight in the walk in cooler. CDI. The 2 large hotel pans over 45F were voluntarily discarded and the 1 large hotel pan at 44F was allowed to finish cooling in the walk in freezer. Discussed cooling methods in depth with the PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
COMMENT: Observed TCS butter mixed with chopped garlic by grill with no temperature control at 72F. Informed the PIC that the butter must be kept cold, hot, or on time. PIC to keep butter on ice or warm on the grill. Repeat; no points as all other temperatures were in compliance and PIC was unaware. PIC discarded butter. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
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 chicken without a date mark made 8-3. Observed spinach sauce with a prep date of 7-22. Observed coleslaw with a prep date of 8-1. Observed lentil soup with a prep date of 8-1. CDI. The chicken was appropriately labeled and all other items were voluntarily discarded as their dates extended 7 days. |
|
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 3 large hotel pans of rice in the walk in cooler cooling from last night in large portions covered. CDI. The PIC voluntarily discarded the large hotels pan of rice over 45F and placed the one large hotel pan in the walk in freezer to cool to 41F. Discussed splitting the rice into smaller portions when cooling, by using another hotel pan and placing in the walk in freezer uncovered for 30 mins or more, utilizing a timer and thermometer and moving into the walk in cooler covered when it reaches 41F. Repeat; half points. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.
COMMENT: Observed clean dishes stored in contact with linen. Do not store clean dishes in contact with linen to prevent contamination. |
|
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.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
COMMENT: Observed stand alone drink cooler utilized to store potentially hazardous foods (raw meats, etc) with internal label stating only bottled or packaged products may be kept in the cooler. Utilize the approved reach in cooler to store potentially hazardous foods. Observed cabinetry utilized for storage of miscellaneous items in the front waitress area in ill repair. Cabinetry is not easily cleanable and is water damaged in places. Informed PIC cabinetry will need to be replaced in the future. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
COMMENT: Remove the old splash guard by the handsink by grill as it is broken, uncleanable, and not being used. |