| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
No paper towels at handwash sink. CDI Paper towels brought to sink. |
|
14
|
0
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain the tag on the bag of shellstock until empty. Record the date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. Pf
Person in charge has not been maintaining records. Pulled stock tag from box and showed PIC where it is required to write date of first use and last use and to maintain records on file for 90 days. CDI PIC pulled one of the two tags on the box and took it to the office where he is going to write dates on tag and file. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P
Tubes of hamburger laying in sink with chicken scraps in drain and oyster knife on side board. PIC stated the chicken had been cut up day before so evidently sink was not cleaned and sanitized day before or this morning before use. Told PIC sink should be washed rinsed and sanitized between all different species or planned so that meats were cut in temperature order. CDI Sink was washed, rinsed and sanitized. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to the required temperatures. Do not interrupt the cooking process without approved procedures. P
Raw chicken cooked to 157F not 165F. CDI Chicken returned to grill and cooked to 165F or greater (187F). |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P
Lettuce in prep top 55F. PIC said lettuce was just cut this morning. CDI Lettuce was taken to walk in cooler to chill. This is a repeat violation. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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. Pf
Several cooling foods still had lids on. CDI Lids removed. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
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.
Bowl being used to scoop maseca left in product with all rims of bowl touching product. CDI Bowl removed from meseca. This is a repeat violation. Ice scoop handle down in ice. CDI Ice scoop removed and sent to dish wash area. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
Sanitizing strips were discolored in the bottle. Used inspector's strips during inspection. PIC said he would get replacement strips off the truck tomorrow. This is a priority foundation violation must be corrected in 10 days. Will follow up to verify correction. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
No covered receptacle in women's restroom. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C)
Air vent in women's restroom clogged with dust and needs cleaning. |