| 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 no CFPM on site during inspection. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from handling raw chicken to raw beef, and only changed gloves in between. EHS tried to get them to wash hands and they went to the 3-comp sink and hosed off hands while gloves were on and didn't change gloves. CDI EHS intervened and PIC told them to wash hands at handsink, and removed gloves. They complied.
Observed dishwasher go from dirty dishes to putting away clean dishes. CDI-EHS explained they need to wash hands in between, they did. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak over RTE buttermilk and raw bacon/country ham over RTE smoked sausage. CDI-PIC changed storage order. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pepper in a large container and in a bottle, both were building up grease and food debris. Scoop that was in the pepper needed washing. CDI-PIC took back to W/R/S |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 pieces of chicken that were under 135F in the hotbox-all other food was in temp. CDI-PIC sold chicken within inspection and had made it only 1 hr ago. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the large prep unit on the line at 50F ambient air. Food was 46-52F. CDI-PIC voluntarily discarded all TCS food that was above temp and they are temporarily using time since they use it for other food items. They close at 3 and PIC said maintenance should be on site afterwards. VR REQUIRED 10/1/2021 |
|
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 Observed a bottle of degreaser with no label. CDI-PIC labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
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 sausage cooling in the prep unit at 65F, covered with tin foil. CDI-PIC said they were cooked 1 hr ago, uncovered and moved to the WIC. |
|
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 pepper in a large container with a soiled towel sitting on the side, dipping into the inside. CDI-PIC removed towel |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop in the ice scoop bucket, bucket had food debris and black build-up. CDI-PIC moved bucket to be W/R/S |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed WIC with wood door and the inside walls made of wood. This has been this way since the early 1900s, and was allowed then. No points deducted.
4-501.11 Maintain equipment in good repair. b Observed rusted shelves in the kitchen and WIC. 3-comp sink leg is being held up with wood. |