| 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) Observed PIC CFPM has expired. Be sure a CFPM is present at all times. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P): Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total 6 hours from 135 F to 41 F. Observed a container of Pico de Gallo in WIC temp at 54 F. PIC stated Pico de Gallo was prepared yesterday 5-31. CDI- PIC voluntarily discarded Pico de Gallo. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed several items in prep unit temp above 41 F (i.e pico de gallo, diced tomatoes, and cheese). Observed in lowboy under prep unit shredded lettuce temp at 48 F. CDI- PIC placed all food items in WIC. Be sure to maintain foods in cold holding 41 or less. REPEAT. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 - Cooling, Heating, and Holding Capacities: Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. Pf Observed prep unit ambient temp at 54 F. EHS noticed unit was pushed far into wall. PIC pulled unit out. EHS recommends unit to be repaired, unit is cold holding properly. EHS recommends to leave food items in WIC till unit is fixed. VERIFICATION IN 10 DAYS. REPEAT. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. Observed split gasket in lowboy under prep unit behind grill. All other gaskets throughout establishment were in compliance. NO POINTS TAKEN DURING THIS INSPECTION. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces of equipment shall be cleaned at frequency to prevent accumulation of soil residue. Observed all gaskets throughout establishment with debris accumulation. Observed microwaves need proper cleaning due to debris accumulation. Observed racks in the RIC and RIF with debris accumulation. KEEP CLEAN. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed grease/ grime on walls especially in areas towards the bottom. Observed food debris on floors. Ensure proper routine cleaning. REPEAT. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed upon arrival phone on prep top. Observed phone and phone cord in back where prep area is located. Be sure to designate area for employee personal items. REPEAT. |