| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
Observed Person in charge not certified by an ANSI accredited food safety program. CDI- by instruction. Two point deduction begins 20142-102.12 Certified Food Protection Manager - During all hours of operation, the facility must have a person in charge who is certified by and ANSI accredited program.REPEAT VIOLATION |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
Observed Person in charge was not knowledgeable about employee health policy. CDI- by instruction.2-103.11 (M) Person in Charge-Duties - PFREPEAT VIOLATION |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
Observed food employee remove gloves and not wash hands prior to donning new gloves. CDI- by instruction. 2-301.14 When to Wash - Employees shall wash hands before donning new gloves. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
Observed ice machine with pink mold collecting behind ice deflector. No sanitizer available. CDI by instruction.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Equipment food-contact surfaces shall be clean to sight and touch. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Observed lettuce at flip top at 66F. CDI-3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Cold food shall be maintained at 45F or below. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
No |
Observed no date marking system in place. CDI3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Facility must date mark PHF if held for more than 24 hrs.REPEAT VIOLATION |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
Observed dial stem thermometer which is not suited to measure this foods such as cut leafy greens and sliced deli meat. Dial thermometer also inaccurate and reading 0F. CDI- by instruction.4-203.11 Temperature Measuring Devices, Food-Accuracy - Facility shall obtain a thermometer with a thin diameter prob designed for measuring thin foods. An accurate thermometer shall be provided.REPEAT VIOLATION |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
No |
Observed packaged fruit cups in the facility for customer grab and go.3-601.11 Standards of Identity - Shall be labeled as specified.REPEAT VIOLATION |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Observed numerous fruit flies in kitchen. CDI by instruction6-501.111 Controlling Pests - Premises shall be maintained free of insects, rodents, and other pests. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
Observed no quat sanitizer test strips available. 4-302.14 Sanitizing Solutions, Testing Devices - A test kit that measures concentration of sanitizer shall be available.REPEAT VIOLATION |