| 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) Duties of PIC (Pf)
The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. CDI - PIC corrected priority violations during inspection. Repeat violation. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
PERSON IN CHARGE IS NOT A CERTIFIED FOOD PROTECTION MANAGER. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf
SLICER USED TO CUT CABBAGE AND OTHER VEGETABLES STORED WITH DEBRIS ATTACHED TO ALL SURFACES. CORRECTED DURING INSPECTION. PERSON IN CHARGE RE- CLEANED THE SLICER. Repeat violation. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P
Pork and cheese mixture stored in new prep unit at 53 F. Pork had been cooked and mixed with cheese the night before. The prep unit should not be used to cool hot foods. All foods placed in the prep cooler should be 41 F or lower. When cooling foods, they must reach 70 F within the first 2 hours and be at 41 F in an additional 4 hours. Corrected during the inspection. Pork and cheese mixture was discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Chili beans dated 6-11-26. Foods must be discarded 7 days from preparation. Corrected during the inspection. Chili beans were discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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. Puff
Pork and cheese mixture cooled in a deep pan and not allowed proper air flow for cooling. Use shallow pans to cool foods and do not stack to allow air to flow freely around the pan for cooling. |
|
35
|
0.50
|
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
Raw chicken being thawed in hot water in sink. Corrected during the inspection. Person in charge removed the hot water and placed the chicken in the walk-in cooler to continue thawing. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)
Boxes of chicken stored on the floor in the walk-in cooler. Store foods on shelves above the floor. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water, or in running water that quickly moves food particles to the drain.
Ice scoop stored with handle in the ice. Store scoops with handles out of the food or ice.
Handle of scoop in chicken breader needs cleaning. |
|
44
|
0.50
|
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)
Clean shelves where the pans are stored in the back. |
|
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 (C)
Discard plastic containers which have been cut.
New prep cooler has been installed across from the grill. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
FLOOR COVERING IN WOMEN'S RESTROOM HAS SEPARATED. FLOOR COVERING IN EMPLOYEE RESTROOM IS MISSING IN AREA AROUND THE TOILET. THE FLOOR IN THIS ROOM IS A PATCHWORK OF MATERIALS AND IS NOT SMOOTH OR EASILY CLEANED.
THE FLOOR COVERING IN THE KITCHEN HAS SEPARATED AT POINTS ALONG THE WALL OF THE WALK-IN COOLER AND SOME AREAS HAVE HOLES. |