| 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. PIC did not have CFM. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Upon entering establishment three instances of bare hand contact was observed from front counter. Employee handled two hot subs, and fries for an order. Food was given to customer before intervention could be made. CDI - employees directed to wash hands and put on gloves. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
I is 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers stored above prepped vegetables and deli meats. CDI: PIC rearranged.
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Sicilian bread stored in blue plastic bags. No box on premises to determine if food grade. Bags being reused according to PIC. CDI: PIC directed to discontinue reusing. |
|
14
|
3
|
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 Slicer stored clean with tomato debris and seeds. PIC indicated slicer was used prior to 4 hours before and had been cleaned. Can opener blade with debris. CDI: Items sent to dish area to wash. REPEAT VIOLATION. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Two buckets of Pizza sauce made from stock sauce prepared yesterday was cooling greater than 4 hours above 45 F. CDI: PIC voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Pizza sauce cooling greater than 4 hours above 45 F. Sauce was in large buckets with a lid in the walk in cooler. CDI: PIC voluntarily discarded. |
|
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. All spices in establishment unlabelled (salt, pepper, powdered cheeses, etc.). CDI: PIC labelled. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door open during entire inspection until PIC directed to keep it closed. CDI: PIC closed door and latched it. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Five wet wiping cloths held on prep surfaces. CDI: PIC placed cloths in sanitizer buckets. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Aluminum to go containers and lids stored service side up on low shelf under slicer exposed to contamination from sandwich prep area and slicer. CDI: PIC inverted. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Torn gaskets on prep cooler reach in door at sandwich make station. Torn and broken gasket on right side freezer door. REPEAT VIOLATION |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Damaged lids and open door on dumpster. Dumpster shared with other facilities. Maintain dumpster.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Excess litter surrounding dumpster area including boxes, food, and other debris. Dumpster shared with other facilities. Maintain area clean. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Coats and book bag stored in dry storage area. Cell phones stored in direct contact with consumer food. |