| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF) - No certified food protection manager on-site at time of inspection and priority violations out of compliance on today's inspection. PIC fixed priority item violations. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C) - PIC food safety certification has expired. Have a CFPM on duty at all times. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-702.11 Before Use After Cleaning (P). Observed dishes being sanitized in dishwashing sink with sanitizer reading 0ppm when test with the sanitizer test kit. Educated staff to let the dispenser run until it is primed. Sanitizer was made to 50-200ppm. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf). Observed several spray bottles that had no label or the label was coming off. Had PIC relabel spray bottles. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf). Observed containers of rice, pica de galo, and beans that were cooling in 2 door refrigerator with lids closed. Use smaller and thinner portions, with open lids, metal pans, and ice paddles. PIC placed took the lids off to finish cooling down. After checking temperatures again PIC said that staff where using the rice and beans for a catering order and was reheating them back up before placing in the plates. Educated PIC the best way to prevent improper cooling and growth of bacteria for foods cooked that morning for catering later in the day is to keep them hot at 135F and above instead of cooling down then reheating it back up. |
|
37
|
0
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): GENERAL COMMENT: Observed a jar of leaves used for seasoning with no labeled; label dry foods that are out of orginal container. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Observed a jar of cloves in dry spice rack with no lid and yellow food coloring with lid open. Keep all foods stored to prevent contamination from premises by having lids that are closed on them. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Observed utensils stored in speed rack on sheet pans that have debris in them. Store utensils in a clean area. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Gasket in bad repair on meat low boy unit, 2 door refrigerator, and ice cream low boy cooler; replace gasket. Some racks rusting in WIs; replace rusty racks. Observed gasket and heating strip of walk-in freezer broken. Fix gasket and heating strip.
4-205.10 Food Equipment, Certification and Classification (C). Observed some blenders that are for household use only. Blenders should be ANSI/NSF approved. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) - Additional cleaning of dry storage racks, backs and tops of equipment, and shelving. Clean equipment. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat. Observed both faucets of prep sink leaking. Fix leaks. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C). Observed ceiling vents and vent return covers dust. Clean areas. |