| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC ewithout certification. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table next to pies which employee was preparing. CDI - discarded. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - slicer, can opener blade with dried food debris and soiled tea nozzles. CDI - all sent to be washed, rinsed, sanitized. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed no date marking on cooked beef tips from yesterday or feta cheese from Monday. CDI - dated. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed digital thin probe thermometer reading 56.7F in sanitizer actually 53.0F and 58.6F in sanitizer actually 55.0F. Appears to be about 3.5F too high. Try changing the battery. Other thermometers in facility were accurate but were not thin probe type. CDI - PIC will get new battery and meanwhile will use regular diameter thermometer. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing pies without wearing beard guard. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three damp wiping cloths on in use prep tables and no sanitizer buckets set up. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
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 which quickly moves food particles to the drain. Observed clean ice scoop being stored in crack of hinge of ice machine lid rather than in pan or scoop holder. This continues to be an issue. |
|
43
|
1
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed uncovered coffeew filters stored next to urns. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
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.Observed floors in poor repair throughout. Observed ceiling paint peeling above prep table in lower kitchen. Observed corner guards at stairs to lower kitchen have loosened and are showing large gaps. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no end caps on light shields in two fixtures in lkitchen, one upstairs, one downstairs. |