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|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| 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 onsite at time of inspection. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf with dry food and over dry foods. CDI - Employee drink was moved. |
|
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 a metal container with food debris on it and a slicer with food debris on the edge by the handle. CDI - Utensils were moved to be cleaned at 3 comp sink. REPEAT. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, turkey, tuna, and other meats in deli case holding at 43 F. Ambient temperature of deli case was 43 F. Case temperature stated it was set at 35 F. Items were moved to cool in WIC. Because of necessity to use deli case in order to serve customers food in the case was put on TPHC. REPEAT. VERIFICATION REQUIRED. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holds cut tomatoes on time on front line. Observed tomatoes PIC stated were held over from last night on TPHC. Observed facility did not have TPHC procedures. CDI - Tomatoes were voluntarily discarded. EHS and PIC filled out a TPHC form. Improvement in time marking and following procedures was observed on this visit so points were not escalated. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles of sauces, dressings, and oils. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops stored with handles in contact with food in corn meal and salt. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed deli case not operating properly. |
|