| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified food protection manager on site. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at any handsink. CDI-PIC brought out dinner napkins. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards not being cleaned every 4 hours. CDI-PIC took back to wash. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 par-cooked foods sitting on counter at 71F, marninating foods at 71/72F, chicken wings sitting on counter at 71F. All items were brought out for prep and then neglected. CDI-PIC moved items to walk-in. Observed large containers of curry and marsala cooked then put into 5 gallon containers, then covered. Items will not cool properly like this. Repeat Violation. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler with ambient air temp at 46F, did not get colder. Food from 3 days ago at 46-49F. CDI-PIC and food employees voluntarily discarded all food items not prepared today and TCS items. This includes Sambar, noodles, chicken, lamb, 5 gallon containers of marsala and curry, eggs-48F, milk, cream, cheese. Items that were prepared today that were in the 6 hour mark were allowed to go to freezer. Maintenance person came out while on site. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 PIC using time on buffet with no written procedures, does have time stamps and keeps those records but no clear written procedures. PIC was given time procedures. VR required 8/25/19. Repeat Violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 food that was prepared today cooling in plastic or metal containers heavily covered and above temp. Some items were in large quantities. CDI-PIC voluntarily discarded due to walk-in cooler issue. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a dial thermometer on-site with no employee knowing how to use it. |
|
36
|
1
|
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 several flies in kitchen and back door is cracked open. |
|
45
|
2
|
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 walk-in cooler at 46F-48F, maintenance person came out while on site to fix. |