| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
Yes |
2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present at time of inspection. Arrived approx 45 minutes into inspection. CDI through instruction |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF
Observed insufficient knowledge of employee health. VR |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on food contact/prep surfaces on with food. CDI- removed |
|
6
|
2
|
Hands clean and properly washed |
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 multiple food employees changing tasks with no glove change or hand wash |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed and cut plant food with unwashed plant food. CDI- removed
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over ready to eat foods in one cooler and raw beef over ready to eat chicharonnes on another cooler. CDI- re-organized |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 rice cooling on prep table at 115F and 1pm and at 113F at 130 pm. Asked PIC for cooling procedure. PIC stated product is fuuly cooled before placing in walk in cooler or the food spoils. Cooling explained. CDI- Rice placed in walk in cooler. VR |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot holding below 135F(see temp chart) Placed on Temporary TPHC template re-sent VR for template for time and or proper hot holding |
|
21
|
1.50
|
Proper date marking and disposition |
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 none of the packaged foods in front display case to be date marked. PIC stated made today VR Observed cooked chicken quarters and pulled from yesterday not date marked in walk in cooler. CDI- date marked |
|
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 rice cooling at room temperature(73F) and PIC state that it is cooled there fully then placed in walk in cooler. CDI- cooling explained procedure changed |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of ss to go containers stored on the floor. |