| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC was unable to provide verification of managers ANSI food safety certification. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee cracking eggs then proceed onto other tasks without changing gloves. Observed another employee remove hamburger patty paper from hamburger patty then proceed onto other tasks without changing gloves. CDI- discussion with employees about when glove changing is required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream and milk in a reach in cooler cold holding above 45F and raw chicken in an ice bath underneath the cook line cold holding above 45F (see chart). CDI- products were relocated to the walk in cooler for cooling. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
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 using TPHC/recording times for shell eggs that are stored at room temperature along the cook line. PIC indicated the facility does not have a written procedure for this process. CDI- procedure emailed; EHS explained how to fill out template. |
|
31
|
0
|
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 vegetable soup and boiled potatoes cooling in high volume containers in the walk in cooler. Boiled potatoes went from 66F at 1:00PM down to 61F at 2:00PM; and vegetable soup went from 148F at 1:00PM down to 131 at 2:00PM. CDI- items were transferred to lower volume containers and fully submerged in ice baths. EHS also instructed PIC to stir items. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 1 sanitizer bucket at 0ppm chlorine concentration. |
|
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 reach in cooler where milk and dressings are stored with an ambient air temperature of 53F after several minutes of testing. PIC indicated the cooler door was probably accidentally left open and this would account for the temperature increase. All TCS foods were removed from the cooler and transferred to another holding unit. EHS instructed PICs to monitor unit and call for repairs if it cannot maintain foods at 45F or lower. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsink peeling away from wall in kitchen near the walk in cooler; and peeling baseboard/damaged walls throughout kitchen.
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 debris accumulation underneath the cook line. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Provide 50 foot candles of lighting in areas where food preparation occurs. Observed low lighting throughout kitchen around dish washing area and prep. line. EHS could not verify foot candles today due to non-functional light meter; therefore no point deduction. EHS will verify light intensity during next inspection/visit. |