| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified food protection manager on site throughout the inspection. The manager arrived at the end so I do have a Person In Charge to go over inspection with. Advised manager that there needs to be more than one Certified Food Protection Managers amongst the employees so that when one CFPM is out, another one can be on duty. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bell peppers above Ready To Eat food in the walkin cooler. CDI - moved produce to the proper location. |
|
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 food contact surface of tomato slicer with food debris built up. This item was stored as 'clean'.
CDI - moved the slicer to the 3 comp sink to be washed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs on the counter out of temperature (refer to temp chart). CDI - moved the eggs to the proper location, under refrigeration. REPEAT VIOLATION. |
|
21
|
1.50
|
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 macaroni salad that was originally opened from its commercial package on 12.21.15. CDI - educated employee about dispostion and date marking, and discarded product. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed many products that were in the process of cooling and had lids covering the products (refer to temp chart). CDI - Removed the lids/plastic wrap from the products that were cooling and educated employee about proper cooling methods. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed multiple products on the floor in the walkin cooler and freezer. CDI - moved them off of the floor into the proper location.
Observed food on the front line exposed to splash from a handsink. CDI - moved product away from contamination; advised that splash guards are a necessity. REPEAT VIOLATION |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed fruit and vegetable wash in every sanitizer busket. CDI - educated emplyees the importance of sanitizer and using the proper sanitizer in buckets; refilled every bucket with the proper concentraion of sanitizer. |
|
45
|
0
|
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 torn gaskets throughout establishment. PIC claims the guy is coming today to replace torn gaskets. REPEAT VIOLATION |