| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF
Observed child walking through kitchen during. Ensure people who do not pertain to the establishment. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs over blue cheese dressings. CDI items relocated.
3-304.15 (A) Gloves, Use Limitation - P. Gloves shall be changed when damaged, soiled, or a change of task. Observed employee drink from personal cup and went to handling RTE food. CDI gloves changed. |
|
14
|
1.50
|
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 fryer baskets from night before, tea urn and nozzle, and two bowls soiled with food debris. CDI items moved to sink for cleaning.
4-703.11 Hot Water and Chemical-Methods - P. Observed employee only dunk utensils in santizer then store on drainboard. Manufacturer requires dishes to sit in santizer for 5 minutes. CDI items placed back in santizer for a longer period of time. |
|
18
|
0
|
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 jollof rice, fried rice, white rice, fish, and goat meat cooling from the night before and at 50F and above. CDI items discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed jollof rice in hot box at 129F. CDI item moved for reheating. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed batches of melon soup, oxtails, chicken, ewa, meat pies, and other TCS products that are out of temperature. Walk in at an ambient air of 50F. CDI items discarded. Facility will voluntarily close for the day to get repairs completed. Verification required. |
|
21
|
0
|
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
Observed facility dating all foods with 8 day shelf life. CDI dates changed or food discarded. |
|
31
|
0.50
|
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
Observed goat, fish, and different types of rice that were cooling in covered plastic containers overnight. No one checked temperatures to verify is cooling parameters met. CDI items discarded. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed toaster that was stored next to handsink. Facility |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed employees working with food, handling equipment and utensils without wearing hair restraints. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer with food debris and at 100ppm. When manufacturer requires 200-400ppm. |
|
45
|
1
|
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 thermostat on walk in unit not operable and unable to maintain temperature. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed interior of microwave and reach in drawers covered with debris. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms.
Observed uncovered trash bin in womens restroom. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C
Observed employee drinks stored on dry storage rack, purse stored on rack with cleaners, and personal drink and phone stored on cart with food for the facility. |