| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held. You have 210 days from permit issuance to obtain before points will be deducted on future inspection. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf There was no hand soap at sink in dish wash room. Refilled during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken (packed in house) stored above raw beef in walkin freezer. Relocated chicken to the bottom shelf. Observed raw chicken stored above raw beef in reachin cooler. Relocated chicken to bottom shelf.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre-cooked chicken wings under raw fish in reachin cooler. Moved pre-cooked wings to top shelf. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at dish machine was 10ppm. It was primed and read 100ppm at end of inspection.
4-702.11 Sanitize utensils before Use After Cleaning - P Observed dish washer not sanitizing dishes after washing and then storing with clean utensils. Stopped. Third bay of sink was filled with sanitizer and he pulled utensils he washed today to be sanitized. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire walkin cooler at 44-45F. Product disposition form filled out. See temp chart. All TCS food items were discarded. |
|
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 sanitizer containers without labels. Labeled during inspection. |
|
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 salsa sitting out cooling at 109F. Moved to ice bath. Observed refried beans filled to the top of a bus tub sitting out (at 159F). Divided into smaller, shallow, metal containers and placed on ice baths. |
|
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 avocados in box on kitchen floor. Observed boxed produce on the floor of walkin cooler. Observed box of coffee on the floor in hallway. Move all to shelving. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 scoop in flour with handle down in product. Observed scoop in ice with handle down. Store with handles up. |