| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The person in charge at the time of the inspection shall have an ANSI accredited food safety certificate and shall be physically present. No one available had a food safety certificate. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.12 Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. P
Team member was observed washing hands less than 5 seconds during the inspection.
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P
Observed the same team member pick up a glove and not wash his hands before donning more gloves.
CDI- Team member was stopped during both cases and was asked to wash hands with guidance. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)
Store foods in a manner to prevent contamination. There was a bus container of broccoli in a large container and another large container was stored directly onto the broccoli in the other container. Use an intermediate in between such as a lid, foil, parchment paper etc.
CDI: The containers were unstacked and broccoli will be rewashed again before use. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
All hot holding foods shall be at least 135F or greater. The carrots on the stove were 120F. The pilot light was not on.
CDI- The carrots were reheated to 182F and then hot held. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat that that may be held more than 24 hrs. Once they have been opened,cut or prepared.
Observed rice from the day before in bulk container without date marking present.
CDI- Labeled during the inspection. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Cooling shall be accomplished in accordance to time and temperature by using one or more of the listed above procedures. Observed rice in bulk bus container attempting to cool with the lid tightly attached.
CDI- Rice was broken down during the inspection and spread in multiple container with the lid vented. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Label all working containers of foods(oils, spices, salts, flour, sugars) except foods that are easily identifiable. Observed oils inside of secondary containers without labels present. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11 Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.
Observed a box of napkins stored on the ground inside of the walk in unit that is no longer functioning.
CDI- Removed from the ground during the inspection by the PIC. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19; Core;
The shelves in the walk in and reach in cooler are rusting. Equipment shall be smooth, easily cleanable, non absorbent and non corrosive.
4-101.11 Multi-use finish must be smooth, easily cleanable surface.
Observed damaged plastic containers with rough edges that are no longer smooth and easily cleanable. Discarded during the inspection by the PIC. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue.
. Observed build up left attached to shelving inside of the walk in cooler. Recommend a higher cleaning frequency |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)
Clean under and around equipment. There is build up under equipment. |