| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). No staff members present have ANSI approved food management training. A CFPM should be present during all hours of operation. |
|
22
|
1.50
|
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). Cut lettuce, tomatoes, and hotdogs holding on the prep table with no means of temperature control. All cold TCS foods shall be held at 41F or below. CDI- All items moved to WIC for rapid cooling. EHS and staff spoke of different ways to cold hold in establishment. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Many foods in the WIC did not have date marks, including cut lettuce, bbq, sliced deli meat, and open packages of commercially prepared foods. All TCS foods shall be marked with the date of preparation or date of discard. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-102.11 Common Name - Working Containers (Pf). Sanitizer in a bottle was unlabeled. Working containers shall be labeled with the common name of the contents.
7-202.11 Restriction - Presence and Use (P). Can of Hotshot pest spray stored on a shelf near the warewashing area. Only toxic materials required for the operation and maintenance of a food establishment shall be allowed in a food establishment.
7-204.11 Sanitizers, Criteria - Chemicals (P). Chlorine sanitizer in a bottle was unable to register any concentration on a test strip. Chlorine sanitizer shall be between 50-200ppm. EHS and staff discussed methods for creating sanitizer with chlorine (plain bleach) and water and verifying concentration with test strips. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food Labels (Pf). Establishment packages a few grab-n-go items and stores in a display case for sale. These products were not labeled. Food labels must include the common name of the food, a list of ingredients, the name and place of the business, net quantity of ingredients, and dates when prepared. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
Yes |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C). Observed single-use plastic bags air-drying on the clean drainboard of the sink. Staff stated the bags are washed and re-used. Single-use items should not be reused. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C). White BERG freezer used to store Hunt Brothers Pizzas. All food equipment shall be classified for sanitation by an ANSI approved program. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf). No test strips available at establishment. Testing devices shall be provided for all chemical sanitizers used. EHS provided a few chlorine test strips until ordered. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C). Observed white residue on the WIC fan cover and grease buildup on the ventilation hood. Nonfood contact surfaces shall cleaned frequently to prevent any accumulation of soil residue. |