| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed food debris in hand sink. Observed pitcher stored in hand sink.
CDI- items removed from sinks. Discussed proper use of hand sinks with PIC. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -Pf
Observed raw chicken stored over raw beef steak. Observed raw shell eggs stored over ready to eat food in upright cooler.
Observed raw shrimp stored over ready to eat vegetables.
CDI- rearranged storage order of food items. |
|
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 cooked rice in walk-in cooler > 41F and began cooling yesterday. Food was not properly cooled within 6 hours.
CDI- voluntarily discarded by PIC. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pork skin, chicken, shredded pork, pork stomach stored in front display warmer < 135F.
CDI- reheated to > 165F.
Observed all food items in display warmer > 135F |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed shredded cheese stored at prep table > 41F.
CDI- moved to cooler and will remain stored in cooler during food service. |
|
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 food cooling in covered pans and stored in thick layer > 4”.
CDI - food items discarded or placed in freezer to continue cooling process. |
|
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 avocado stored on the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacked cups at soda fountain |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
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 single service pans and containers stored on the floor in hallway. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed dumpster doors open.
5-501.115 Maintaining Refuse Areas and Enclosures - C
Observed trash on the ground inside dumpster area. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee personal items stored on shelves with food and utensils. |