| 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 certified food protection manager onsite. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 When to Wash - P
Observed an employee with gloves on handle raw fish and then change gloves without washing hands. cdi employee stopped to wash hands before donning new gloves. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
Yes |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
There is a gap on the ice machine and it needs to be repaired so that it fully protects this product while in storage- VR within 10 days.
observed raw fish stored over cooked lobster and lobster mix- cdi lobster and mix moved to the ready-to-eat shelf. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Build up present inside of the top of the ice machine. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed cheese products stacked too high on the small cold unit making them >45F- cdi products discarded. Do not store food above the cold line in the pans. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed multiple boxes of food stored on the freezer floor today. |
|
45
|
0
|
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.
Observed some metal pans cracked today, prep table drain board is cracked, plastic peeling inside of microwave, multiple food scoops are cracked as well. Torn gasket on fish lowboy on the line and the slaw lowboy on the service line.
Thank you for repairing the badly damaged walk in cooler door. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
build up today on walk in racks, exterior to dry good bins, gaskets, inside and out of a couple cold units, and other areas where clear grease/grime build up is present.
Cleaning still needs to be worked on but improvment has been made and is visible today. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Build up today on pass thru, under equipment and dust on walls behind some equipment. |