| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no documentation of approved food safety training. Advised the Person In Charge (PIC) of the new training requirements. This will become a 2 point deduction as of January 1st, 2014. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed cooked meat and ham items in the cooler but not date marked. -REPEAT. Items that are ready-to-consume and require temperature control must be date marked and only kept for 7 days at 41F and 4 days at 45F. The first day the item is opened or made counts as Day 1. If a food item is made of different things; give the assembled item the date of the oldest component. Date. This requirement applies to items such as milk; cut leafy greens; cut tomatoes; hot dogs; and pre-cooked items. Items that are found not date marked properly will have to be discarded in future inspections. -CDI C. Elmore directed the items to be date marked. The date marking handout was gived to the PIC. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
The facility has a non-approved multi-basin sink. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance and HACCP plan. -CDI by instruction. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
The facility has a non-approved multi-basin sink. The sink was original to the facility prior to September 1, 2012. The continued use of the sink may require a variance and HACCP plan. -CDI by instruction. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected Observed gaps and holes in the screen door. Ensure that exterior doors are self closing, or have self closing screens. Ensure the screens are in good reapair and tight without gaps. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation Observed soiled cloth left out on the utnsil sink. Used wiping cloths shall be kept in containers of proper sanitizer and those containers shall be kept up off of the floor. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment 4-205.10 Food Equipment, Certification and Classification Obs. non-NSF refrigerator; freezer; and sink. 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 meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Observed rusty shelving; rusty beer and food cooler interiors, beer cooler holding water; and equipment in disrepair throughout. Repair and replace rusty and damaged items. Do not paint rusty shelving; rusty shelving must be replaced or professionally re-coated -REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces Observed soiled cooler/freezer interiors. Clean these areas. |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting Observed the light in the utensil sink room to be unshielded. Provide properly shielded or shatterproof lights. -REPEAT |