| 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. Arrived after most food prep to observed one food employee cleaning and one prepping raw beef or pork. Neither would claim PIC status. Stated person in charge "no aqui" One employee spoke some english VR |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11 (M) Person in Charge-Duties - PF Observed no PIC thus incapable of being in compliance. VR |
|
4
|
1
|
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 opened bottle of orange soda stored over food in walk in cooler. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donn gloves without first washing hands. VR |
|
18
|
1.50
|
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 plastic covered container of cooked meat at 48F date marked yesterday(only food in walk in cooler above 41F) and cooked carne/vegetable mix cooling from 92F to 86F in 30 minutes CDI- meat discarded; carne vegetables spread out on sheet tray to cool faster |
|
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 plastic covered container of cooked meat at 48F date marked yesterday(only food in walk in cooler above 41F) CDI- discarded
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed diced tomatoes cooling covered in bottom of prep unit at 54F. CDI- removed to walk in cooler and opened |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Food employees unable to provide any type of thermometer. VR |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 box of avocados stored on in use trash can and employee beverage stored in container of raw whole garlic. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloths in bucket on floor at 0 ppm chlorine and qac sanitizer concentration |
|
43
|
0
|
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 box of single service ramikens stored on floor in kitchen. |