| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certification held. |
|
4
|
2
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages on surfaces throughout. Repeat. |
|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee grab sandwich buns with bare hand while making sandwiches. Stopped immediately and educated. She moved to using gloves on both hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Soap was missing at both hand sinks in the kitchen. Supplied. |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw, ground pork stored above buns in walkin freezer. Observed raw duck and raw, ground pork stored over bbq and beans in walkin cooler. Repeat item. Return visit required. |
|
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 numerous utensils stored with debris and prep tables with debris. Described how to wash, rinse and sanitizer utensils in 3 compartment sink.
4-501.114 Maintain sanitizer at correct concentrations. -P Both sanitizer bottles were at 0ppm Chlorine. Educated staff on how to make sanitizer. We made a bucket of sanitizer and 2 spray bottles. |
|
16
|
1.50
|
Proper cooking time and temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures.-P Observed 2 ducks being pulled from smoker at 157F and 161F in thigh area. Placed back in smoker and cooked until they were above 165F. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork head and leg and ham at 85F in hot hold. Staff removed and ate it for their own lunch during inspection. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat beans, bbq and sausage in walkin cooler and upright cooler without dates. Return visit required to ensure food is labeled with date cooked/prepared. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed orange cleaner stored next to bamboo bun holders. Relocated to floor.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle unlabeled and spray bottle of unknown subtance unlabeled. Sanitizer bottle was labeled and other bottle was discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Cold air must flow around product to remove the heat. -Pf Observed ducks hanging after being cooked this morning at 65F. They were placed in walkin cooler to rapidly chill. Place in cooler after cooking to chill instead of letting them get to room temperature. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed one large thermometer on site but not a thin probe to check foods such as cold salads. Return visit required. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf All items in bakery cabinet and dessert cooler are either missing labels or have incomplete labels. Return visit required. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings in corner by walkin cooler. Fruit flies observed throughout facility. Contact pest control company. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels throughout. Placed in sanitizer bucket during inspection. |
|
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 handle down in dry good container. Observed bun area utensils stored between tables where there was debris built up. Removed to clean. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed griddle on site that is listed for household use only. Remove.
4-502.11(A) Maintain utensils in good repair. Discontinue using white, plastic containers in bakery area as they are cracked and no longer cleanable. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout (prep tables, walkin coolers, under mixers, etc.) with large amounts of debris. Observed bottles and dry good bins with build up. Clean facility thoroughly. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall cleaning needed throughout. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
Replace CFL bulbs in hot hold units with shatterproof bulbs.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed coats, personal food and utensils stored throughout. Designate an area where all employees can store items away from food and utensils. |