| 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 Certified Food Protection Manager - C PIC is not a certified food protection manager.
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed improper date marking, observed improper cold holding, observed improper handwashing. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet and paper towel dispenser with hands not using a barrier. CDI, Food employee corrected by instruction and re-washed hands without re-contamination. |
|
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 food employee handle ready to eat food(sandwich) with bare hands. CDI, food discarded, food employee washed hands and put gloves on to continue working. Corrected by instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burgers, and raw sausage stored above ready to eat foods such as opened canned peaches, and salad in under counter cooler and reach in cooler respectively. CDI, items re-organized to have ready to eat foods above raw foods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in walk in cooler holding temperature above 45F(see chart). Observed items in reach in coolers holding temp above 45F(see chart). PIC stated food in cooler was checked on arrival, stated food was below 45F. Observed food in walk in holding temp above 45F. PIC stated walk in cooler door had remained opened during 2hrs for delivery. PIC stated food temps were not checked after delivery. Food employee stated he had noticed cooler not working properly during last 2 weeks prior to inspection. Technician stated cooler temp was observed high. Thermostat was lowered to adjust cooler temp. Technician stated over all cooler was working properly. Ensure walk in cooler door remains closed to ensure temperatures are held at or below 45F. Observed cut tomatoes stored out of temp control. VR |
|
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 foods such as deli meats without date mark at reach in cooler. Observed several items such as mac casserole, spinach, lettuce and coleslaw with wrong date marks. CDI, items voluntarily discarded by PIC.
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 tomato and cucumber salad without date mark, PIC stated salad was prepared on 6/14. CDI, items voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed lettuce cooling in walk in cooler holding food temperatures above 45F. Observed lettuce and cut tomatoes cooling in flip top, in large portions. Items moved to walk in cooler to cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water at prep sink. Shrimp taken to cooler. |
|
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 working containers without identifying label, PIC stated container was flour. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of flour stored on lower shelf of prep table without lid.
Observed food in walk in cooler, and freezer stored on the floor. PIC stated food was deliver 2 hours prior to inspection.
Ensure deliveries are not stored on the floor. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without head covering. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups, and metal containers stacked while still wet. |
|
45
|
1
|
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 reach in cooler not certified for cold holding of TCS foods, used to store salads. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler with significant food build up and debris. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 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 floors with significant dark build up, specially under and around equipment.
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipped floor tile near reach in cooler near ice machine. |