| 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 demonstrates knowledge by being a certified food protection manager. Observed PIC not certified. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Observed signed Employee Health Forms for four employees. Facility employs morethan four employees. Gave PIC file to make copies of employee health policy. Verification of informing employees within 10 days. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Uncovered custard in walk-in cooler. CDI-covered. |
|
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: Roasted eggplant, baked potatoes, vegetable fritters, onion cakes, potato vada not date marked in walk-in cooler. CDI-allowed to date as PIC could state when prepared. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found spray bottle labeled as Windex and also as soap. CDI- discardedbottle. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
3-502.11 Obtain a Variance for specialized processes.-Pf: PIC states facility makes yogurt. According to recipe and procedures given by PIC, a variance is required if facility is to continue making yogurt. CDI- gave PIC Variance Request forms and instructions. Facility will cease making yogurt until approval is obtained. In the meantime, facility will purchase commercially prepared yogurt and maintain current invoices to verify purchase. |
|
30
|
0.50
|
Variance obtained for specialized processing methods |
No |
No
|
Yes |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Refer to # 27 above. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thin probe thermometer broken. New thermometer within 24 hours. Verification required. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Hot plate warmers under buffet foods "For Household Use Only." |
|
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. Observed surfaces in kitchen with build-up. Interior of commercial refrigerator in need of cleaning. Interior door gaskets of coolers in need of cleaning. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and walls in facility in need of more frequent cleaning. |