| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - All certified food protection manager certifications in the store have now expired. Need to retake course and post new certifications or points will be deducted on all inspections. |
|
6
|
1
|
Proper eating, tasting, drinking or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) - Do not store employee drinks over food or food contact surfaces. Drinks were stored above food in the upright cooler. Drinks relocated during the inspection. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Food contact surfaces of equipment and utensils shall be clean to sight and touch. A few bowls and pans that were put away as clean were visibly soiled. All items sent to wash.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) The automatic Quat dispenser is not dispensing Quat at food contact strength. When using Quat to sanitize dishes the concentration must be between 150 and 400 PPM. Quat will be hand mixed until repaired and PIC stated he called the repairman and he will be out shortly after lunch. I will return with in 3 working days to verify the dispenser is working properly. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) Diced chicken and beans failed to reach 41 F or less in 6 hours or less. Diced tomatoes failed to reach 41 F or less in 4 hours. All TCS foods must be cooled from 135 to 70 in 2 hours or less and from 70 to 41 F or less in 4 hours or less. Hot foods must be cooled in 6 hours or less combined and room temperature foods must cool to 41 F in 4 hours. All food that did not cool correctly was discarded during the inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf) A couple of chemical spray bottles were not labeled. All chemicals taken out of the manufacturer container must be labeled with the common name. Labels added.
7-201.11 (A) Separation - Storage (P) Do not store warmer fuel canisters over food on the shelf in the dry stock area. Food must be protected from potential contamination. Canisters relocated during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) Chicken, beans, and dished tomatoes were cooled in large amounts with lids. When cooling foods do not cover the food and cool it smaller amounts, use ice or a freezer and check temperatures to ensure that the food meets cooling parameters discussed above. PIC re-trained employees. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf) The food thermometer was broken. There must be a thin stem thermometer to check food temperatures. I will return in 10 days to verify there is a working thermometer. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 (A) (3) Food Storage - Preventing Contamination from the Premises (C) A couple of food items were stored on the floor. All food must be stored at least 6 inches off the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 (B) (1) Wiping Cloths, Use Limitations (C) Wiping cloths were left out on a counter top. Wiping cloths must be stored in sanitizer at food contact strength when not in use. |