| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
PIC(person-in-charge) must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
PIC must know when to restrict/exclude ill employees and when to allow them back to work. All employees must know the big five illnesses. Handout provided today. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
All employees must turn off water with a papertowel after they wash hands, rather than using bare hands as observed today. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
Handwash sinks shall be accessable at all times. Observed dough trays stacked in front of the back handsink today. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain sanitizer at 50-100ppm. Observed dishes being sanitized in the 3 comp. sink today but the sanitizer was <50ppm today. Bleach added to water by PIC.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Date mark all TCS foods that are RTE(ready-to-eat) and held >24 hours after they are opened. Observed deli meats, deli cheeses, cooked sausage, and cooked chicken. Date marking handout provided today.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Keep chemical bottles labeled. Observed degreasor and another chemical not labeled today.7-102.11 Common Name-Working Containers |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
Thaw foods using approved methods such as, in refrigeration, in microwave, in oven, or under continuously draining/running water that is 70F or less.3-501.13 Thawing |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
Keep thermometers calibrated so that they are accurate. Observed both thermometers out of calibration. Demonstrated calibration during inspection and calibrated one of the thermometers. Thermometer that was not able to be calibrated is going to be set aside until it is repaired. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationKeep sanitizer buckets stored off of the floor. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep single-use articles stored at least 6" off of the floor. Observed plastic wrapped(with holes in the plastic) pizza boxes stored on the floor today.Keep togo trays inverted on the sandwich line. |