| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed the PIC had little to no active managerial control in the facility. Facility had violations of part C, D, G, K, and L of this section. The mistakes in holding were blamed on a new employee who had not been training. Facility must properly train and monitor employees. |
| 2 |
1.50 |
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No |
No |
No |
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed the facility was not able to provide any information about an employee health policy and the training of their employees. When shown the form, they found a folder of signed forms all from the same date and did not include any new employees. VR, facility to train new employees in employee health policy. |
| 6 |
4 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee put on gloves without washing their hands while still wearing their purse upon coming to work. Observed an employee wipe their gloves on their towel around their waist and also touch the dirty dishes in the dish area before returning to food and not washing their hands upon changing gloves. |
| 7 |
1.50 |
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
No |
No |
Yes |
No |
No |
3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed an employee was mixing beans that were to be cooked with her hand an arm almost down to her elbow. CDI - instructed to use a utensil. |
| 12 |
1 |
Required records available: shellstock tags, parasite destruction |
No |
No |
No |
No |
No |
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed a seafood haccp letter for shrimp but no mention of parasites. |
| 13 |
3 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed and washed produce mixed together on shelves. Keep washed over unwashed produce.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish above ready to eat salsas. Observed raw chicken above ready to consume drinks. |
| 18 |
1.50 |
Proper cooling time and temperatures |
No |
No |
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 red sauce at 75F degrees after over 2 hours of cooling. Sauce was rising in temperature after falling for the first part of cooling when it was moved. Facility needs to utilize the cooling instructions on the wall. |
| 19 |
1.50 |
Proper hot holding temperatures |
No |
No |
No |
No |
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole chickens were as low as 115F and falling in temperature as they are put in a metal box that does not have any temperature control. Facility needs to utilize Time as a Public Health Control or provide hot holding equipment. Ribs are also kept out and not under temperature control. Observed rice at `131F in the steam table. Taken to reheat. VR-chickens were discarded and time was implemented as a correction. Time paperwork emailed to fully correct. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
No |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the entire walk-in cooler was holding at 43F. This is a repeat violation. All items older than 4 days were discarded. Verification is required. |
| 21 |
1.50 |
Proper date marking and disposition |
No |
No |
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 multiple cooked items on the line were not date marked. Observed several cooked items in the walk-in were past the 7 days allowed at 41F and many were past 4 days with a walk-in holding at 43F. CDI - many foods discarded.
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 Several ready to eat items were past 7 days and still in the walk-in. CDI - discarded. |
| 31 |
0.50 |
Proper cooling methods used; adequate equipment for temperature control |
No |
No |
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 cooked sauce and soup were cooling in deep covered containers. Chicken was cooling while tightly covered. CDI - methods changed to shallow pans and stirring or food discarded when not under 70F in two hours. |
| 35 |
0 |
Food properly labeled: original container |
No |
No |
Yes |
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 containers of dry goods were not labeled. CDI - labels added. |
| 36 |
1 |
Insects and rodents not present; no unauthorized animals |
No |
No |
No |
No |
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen. |
| 37 |
1 |
Contamination prevented during food preparation, storage and display |
No |
No |
No |
Yes |
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor of the walk-in. Move to a shelf. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
Yes |
No |
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on the cutting board of the prep cooler. CDI- moved to a sanitizer bucket. |
| 42 |
0.50 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked metal pans. |
| 46 |
0 |
Warewashing facilities: installed, maintained and used; test strips |
No |
No |
No |
No |
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed active manual dish washing in 78F water. CDI - hot water. |
| 52 |
0 |
Garbage and refuse properly disposed; facilities maintained |
No |
No |
No |
No |
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep grease trap closed. It is attracting insects. |