| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed PIC with no knowledge of employee health, said if they don't feel well don't come in. Does not have nay literature. CDI-EHS explained FBI and gave a poster. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with food debris on the inside. CDI-PIC washed out sink and EHS explained handsink is only for handwashing.
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink. CDI-PIC provided soap. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 white rice in the stand up cooler, covered with saran wrap and tin foil. Rice was at 90F at 2:00pm-rice was at 88f AT 3:00PM, not an approved cooling method. Observed large 5 gal plastic container of cooked peppers and onions at 198F in the WIC. PIC was cooling product in large amounts. CDI-PIC separated product into 2 smaller containers and EHS and PIC discussed using ice baths as well.
VR REQUIRED 2/14/2021 |
|
19
|
1.50
|
Proper hot holding temperatures |
No |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH box (proofer) holding all food below 135F. Oven was turned to it's maximum. EHS suggested it be fixed. PIC put food on temporary time and called maintenance while EHS was there. VR REQUIRED 2/14/2021. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large containers of yellow rice, one container of white rice double layered with wrap in the stand up cooler. All were above 90F. VR REQUIRED 2/14/2021 |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 containers of chemicals with no labels. CDI-PIC labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 3 containers of rice in the stand up, in large metal containers covered, white rice was double layered with wrap. Observed large 5 gallon plastic container of cooked peppers and onions. EHS made PIC portion all these items into smaller portions, and leave uncovered. VR REQUIRED 2/1/4/2021. |
|
36
|
0
|
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 fruit flies in the kitchen area. |
|
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 oil stored on the floor |
|
41
|
0
|
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 knife stored between prep sink and a prep unit (down between both surfaces) EHS explained the contamination risk. CDI-PIC took to be washed/rinsed/sanitized |
|
47
|
0.50
|
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 prep unit handles, doors, and around cutting boards in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust building up on the wall beside grill and vent fan covers. |