| 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 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Manager Bill McNeely did arrive to facility at the end of the facility inspection, but did advise that current food service employee was hired approximately 3 weeks ago, but he nor she has verification of food safety training. CDI- Both the manager and employee were advised of current Federal rule that requires a food safety manager on site at all times of food preparation and service, and of the enforcement as of January 1, 2014. Phone call was placed to EHS supervisor who provided further directive to EHS in regards to enforcement of requirement. Food Code handouts and summaries were provided to Mr. McNeely and employee in both English and Spanish today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-209.11 Storage-Other Personal Care Items - C. Containers of trial size hand lotions and large container of hand sanitizer was stored on top of one facility microwave. CDI- storage corrected; employee was advised of approved locations for personal items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Large bowl of gravy covered tightly during cooling process; container of boiled eggs being cooled in front glass counter. CDI- all methods of cooling corrected. Discussed options with employee and manager. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. No ambient air thermometer in front glass counter cooler at buffet area. Manager was advised that return visit will be completed by January 24, 2014 to check for replacement of food temperature thermometer. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C. Labeling on large container of grits is fading. CDI- verbal correction to re-label container. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C. Packaged containers of canned gravy stored on the floor at storage shelving. CDI- Employee was advised that items must be stored at a minimum of 6 inches off the floor. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - C. Three bowls stacked together tightly while wet. CDI- Bowls separated to allow for air drying. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
Yes |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Container of single service forks and knives stored at the front buffet area with food contact ends stored up out of containers and exposed to possible contamination from premises and patrons. CDI- Storage corrected. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Open employee food items stored on facility prep table. Employee was not observed eating, and no food prep being completed at the time. CDI- verbal correction as to storage area for employee foods and designated area for eating is required. |