| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (P) Person-In-Charge Duties (Pf) (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation, FOOD storage, or WAREWASHING areas, except that brief visits and tours may be authorized by the PERSON IN CHARGE if steps are taken to ensure that exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Upon arrival there was a child observed on the front line prep unit and then during the inspection the child was seen walking through the kitchen. CDI-education with management, child was picked up by their father. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. At the public bathroom hand wash sink there were no provided paper towels. CDI-paper towels provided. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) A pan of tomatoes sliced at 6:00 a.m. per the PIC measured at temperatures of 48F at 11:30 am. B) TCS Food shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. CDI: The PIC discarded the item. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) The diced tomatoes being stored in the Samsung cooler were measured at 43F. Maintain TCS foods in cold holding at 41F or less. CDI - PIC discarded. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P) In the 3-comp being actively used the sanitizer measured above 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). CDI-sanitizer basin remade to 200ppm. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-PF: A pan of tomatoes prepared at 6:00 a.m. per the PIC measured at temperatures of 48 F at 11:30 am were placed in the make-unit before being cooled. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:(1) Placing the food in shallow pans; (2) Separating thefood into smaller or thinner portions; (3) Using rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:(1) Arranged in the equipment to provide maximum heat transfer through the container walls; and(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food. CDI: The tomatoes were discarded. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf) Frozen fish being thawed in the back prep sink only sitting in a bucket of water. 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. CDI-education with PIC and employee thawing. Fish was immediately fully cooked. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification-C: REPEAT - The establishment is using a household Samsung refrigerator to store cut produce. 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. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
4-501.11 Good Repair and Proper Adjustment - Equipment-REPEAT-C: Recondition shelf holding the microwave, shelving in reach-in cooler needs repaired due to rust, the back prep table shelf is broken and needs repaired. Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. Employee was actively washing dishes with the wash temperature measuring at 99F. CDI-water was remade to 110F. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C) Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. The cardboard dumpster has multiple crackes throughout and needs replaced. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Damaged tiles throughout facility, ceiling is damaged in the dry storage room, and wall damage in public restrooms. Physical facilities shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-305.11 Designation - Dressing Areas and Lockers (C) Employee medicines and cigerattes stored in containers beside the front line. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - PIC relocated/discarded. |