| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was un-aware of health policy, facility had a verbal health policy that did not meet all food code requirements. CDI- Gave PIC copy of food code health policy to review with employees. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored on prep table while employee prepped food, observed another employee drink stored in prep cooler above food. CDI- Drinks removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Slicer not used today stored dirty with food debris on the blade. CDI- Slicer cleaned.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine has some black mold build up on ice guard. CDI- Ice machine cleaned.4-501.114 Maintain sanitizer at correct concentrations. -P Observed buckets of quat sanitizer reading 0 ppm on test strips supplied by PIC. CDI- Chlorine sanitizer made and tested to proper strength. |
|
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 Observed deep and tightly covered pan of ground beef in walk in cooler cooling since last night reading 50-55 degrees. CDI- Beef disposed of. Be sure to use proper cooler methods to ensure foods cool properly. |
|
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 one container of chedder and cream cheese dip in refrigerator held longer than 7 days. CDI- Dip disposed of. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Observed improperly cooled ground meat cooling in a deep, sealed, and stacked container. CDI- Beef disposed of, reviewed cooling methods with PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 bucket of pickles stored on floor in walk in cooler. CDI- Bucket stored off the floor.3-307.11 Protect food from contamination sources. Observed chicken thawing in sink compartment next to compartment full of dirty dishes. CDI- Chicken moved from sink. |
|
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. Observed main prep cooler in poor condition. Metal structure of cooler is sagging down inside, racks are badly rusted, condensation is accumulating, needs repair or replacement ASAP.4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed stand up freezer recently brought in, that is not commercial equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Ceiling intake vents are very dusty, need cleaning. |