| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1) |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.14 Post a handwash sign at each handsink.
Observed no handwashing sign at several handsinks.
CDI- EHS provided signage. (-0) |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed numerous metal containers on clean rack and knives on magnetic strip with visible food debris or date mark sticker remaining.
CDI- All dishes returned to warewashing for w/r/s. (-1.5) |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed Aloo chokha cooked yesterday at 47F inside WIC. Ambient unit of WIC observed at 33, and all other TCS foods inside 41F or below.
CDI- PIC voluntarily disposed. (-1.5) |
|
33
|
0
|
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 large plastic container of Aloo chokha in WIC which failed to cool overnight. Head Chef explains the container but should have been metal, and the batches split into two. Use proper cooling methods going forward.
CDI- Product voluntarily disposed, proper cooling methods discussed with staff. (-0) |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
REPEAT.
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed many squirt bottled of oils and various spice containers without labels. EHS advises staff to label containers with item names. A permanent label can be applied to outside of rack so long as item placement correctly correspond to their labels. (-2) |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths in chlorine exceeding measurement capacity of strip.
CDI- Chlorine diluted to 100ppm. (-0.5)
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sani-bucket with wiping cloths stored on floor to right of cook line.
CDI- Container brought off ground to storage rack. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils sitting in room temp oil on prep top, and other utensils in water below 135F on stove.
CDI- Heat increased to >135F, both containers brought to stove. (-0) |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed Coke Beverage Cooler graded for commercially prepackaged beverages only in use for house made sauces. (-1) |