| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
Yes |
2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed no active control over products received from North Jail and ensuring food arrives at 41F or below. Verification required. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap missing from handsink. CDI soap provided.Facility removed handsink near the elevator due to issue of getting destroyed. |
|
10
|
1
|
Food received at proper temperature |
No |
No
|
Yes |
3-202.11 Temperature - P,PF. Facility received food from Jail North for retail and no temperature checks to verify food arrived at 41F or below. Verification required. CDI had facility placed food on 6 hour hold time from when food removed from holding at the facility. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, can opener, metal covers, and strainers soiled with food debris. CDI items pulled for rewashing. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed lentils and mixed vegetables come out of steamer for holding below 165F. CDI items placed back in unit to complete holding. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tuna sandwich, chicken sandwich, ham sandwich, chicken salad, proportioned bologna and cheese, and T ham from north jail above 41F. Facility stated they did not verify receiving temperature and just placed items for holding. CDI items placed on time and items brought in later placed in freezer for quick chill..Repeat. Observed Cajun beans, and sausage at 42-43F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pepperoni dated for 7/26. Facility must keep pepperoni for 7 days unless they can prove product is NONTCS. CDI item discarded. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Observed soapy water stored in red sanitizer buckets. CDI bucket emptied. Repeat
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in facility and pests crawling on the walls and floor in kitchen. Facility needs to increase pest control visit to more than once a month. Repeat. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed serving trays and metal containers that were stacked wet. Repeat. |
|
45
|
1
|
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 - C. Observed the smaller dish machine by walk in units in need of repair. Repeat. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - C. Observed racks in walk in, bottom portion of reach in refrigeration, fans in main kitchen, and sticker debris on the exterior surface of serving trays soiled with debris. Repeat |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required - P. Observed hoses connected to the bottom of handsinks and no backflow prevention device available. Verification required. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed corners of walls, baseboards, and walls that are damaged and in need of repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored on shelf in walk in with food for service. Suggest facility designate an area in a walk in unit dedicated to employee items. |