| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed that PIC did not have a Certified Food Protection Manager certification, nor did any employees with managerial control. Manager had just taken ServSafe class, but certificate has not yet arrived. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items in the freezer were not covered or wrapped. CDI - PIC covered or wrapped. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce holding at 49F in prep unit near reheat station. PIC stated that lettuce was taken from walk in and placed into unit. CDI: Lettuce was sent to the walk in for cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 a plastic tub of coleslaw with no date that had been prepared earlier during the morning per PIC. CDI: PIC marked the correct prep date on the coleslaw tub. Cole slaw is held for 2 days per PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of half gallons of tea on the floor of the walk-in |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed a cold holding unit and a hot holding unit offline and not in use. PIC stated that maintenance had been called. |
|
47
|
0.50
|
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 duty vent covers in the walk in cooler, white residue built up on the undersides of shelves and pink residue on the gaskets in the walk in freezer, and a hose in the mop sink that looked badly worn. Keep equipment surfaces clean. |
|
48
|
1
|
Hot and cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed that 3 compartment sink water temperature only reached 100F. PIC stated that it was likely due to the installation of a new water heater. VERIFICATION REQUIRED by 02/16/2017. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both recycling dumpster and trash dumpster with broken/missing lids. PIC stated that a request has already been made for repair. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed floor in walk in freezer heavily soiled with white buildiup. Observed broken floor tiles holding water by the cook line. |