| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one on site with a food protection manager certification. (REPEAT) |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked pasta in reach-in cooler. CDI- shrimp relocated to a lower shelf. (REPEAT) |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at 0ppm at dish machine. PIC has contacted a repair technician. In the interim the dish machine can be used to wash dishes and the the 3 compartment sink can be used to sanitize them. VERIFICATION REQUIRED. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no true datemarking system in place as required. Ensure that all ready to eat TCS foods are clearly marked with a 7 (41F or below)or 4 (45F or below) day discard date. Food must be discarded within 7 or 4 days, which means the day the food was opened or prepared plus 6/3 days. (Example: Food prepared on October 1 (held at 41F or below) must be discarded (by October 7) . Freezing the food stops the clock, but it does not reset it, so If food is frozen, the freezing date and thawing date must be on the container along with the preparation date and discard as an indication of how many of the original seven days (or 4) have been used. (Example: If food is opened or prepared and stored at 41F for 2 days then frozen, it can still be stored at 41F for 4 more days after removal from freezer) Datemarking is a process of assuring that harmful bacteria does not grow to unsafe levels and cause foodborne illness. Develop a datemarking system practical to the operation. VERIFICATION REQUIRED |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/ vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tightly covered cooling at 96F in walk-in cooler after 30 minutes. CDI-Food placed in open pan REPEAT |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and vinegars not labeled as required. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
Yes |
•6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small bugs and larvae around gasket on flip top reach in cooler. CDI-all food in cooler discarded and cooler put out of service until repairs and extermination efforts are completed. |
|
39
|
1
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths lying around on countertops throughout facility. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to all shelving and walls in walk-in cooler, interior surfaces of reach-in coolers with special attention to fan grates in reach-in salad unit , refrigeration door gaskets and can opener. (REPEAT) |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Cosmetic updates are needed throughout facility. |