| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. (Pf) All priority items were corrected during the inspection. CDI. All priority items were corrected during the inspection. CDI. REPEAT. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C)
Make sure employee’s are not eatting inside of kitchen. Also employee’s must drink from a closed container. Observed food employee eatting inside kitchen and drinking from an cup without a lid.
REPEAT |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Make sure employee’s are properly washing hands when changing task. Observed food employee eatting inside of kitchen and went to work with food without washing hands.
CDI educated PIC, food employee eating inside on proper hand washing.
POINTS WILL BE TAKEN NEXT INSPECTION |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)
Make sure employee’s are not blocking handwashing sink with anything. Observed dirty utensils stored iside of handwashing sink in kitchen area.
CDI-Items moved from handwashing sink.
REPEAT |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
All TCS food shall be marked with day or date on when food is prep Observed cooked chicken, cooked potatoes, cooked corn, in prep cooler, cooked beef inside of all in cooler that was not date marked. Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours.
CDI-PIC placed the date marking placed on food. All food that was not dated was made on 06/09/26 or 06/10/26. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. Pf
EHS observe raw chicken being thawed in food prep sink with water temperature of 78F. During summer months it will be hard to thaw food out under water. If water is greater than 70F, You must thaw foods in cooler.
CDI food moved to walk in cooler. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed buckets containing cut onions being stored on the floor in walk in cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C)
Before cutting fruits or vegetables, Employee’s must wash the fruit or vegetables and also remove sticker. Observed avocados that were ready to be cut with the ticker still attached.
CDI-educated PIC. |
|
43
|
1
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Observed scoops with no handle sitting in containers of food. Make sure scoops with handles are being used for scooping to prevent contaminating the food contents inside of their respective containers. Also observed ice scoop handle laying on top of ice.
During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container. REPEAT. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
Make sure employee’s are not using cut off bottles for scooping. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. |