| 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 ANSI managers food safety certification today. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P On two separate occasions, EHS observed an employee crack raw shell eggs then handle clean plates without changing gloves first; and an employee handling the wax paper of philly cheese steak then handle bread without changing gloves in-between. CDI- employees changed gloves both times. EHS discussed when gloves changes are required with PICs. |
|
14
|
0
|
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 plastic food storage bins stored clean with deteriorated sticker residue on the outsides of the containers. CDI- containers were set aside for discarding during inspection. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed macaroni and cheese hot holding between 128-150F in the steam well (see chart). CDI- product was reheated to 165F on the stove. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad and diced tomatoes cold holding above 45F in a built-in table cooler and multiple TCS foods (cream cheeses packets and milk) cold holding above 45F in a reach in glass-front cooler (see chart). CDI- ice was added to salad and tomatoes to lower the temperature. All TCS foods were removed from the reach in cooler as the unit had an ambient air temperature of 57F. Discontinue use of reach in cooler until it can maintain foods at 45F or lower. VR required. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed the glass-front reach in cooler where salad dressings, milk, and lemons are being stored with an ambient air temperature of 57F after several minutes of monitoring. Discontinue use of cooler for TCS foods until the unit is functioning properly. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Keep storage areas and bins for waste in good repair. Observed corroded metal at the bottom of the outside trash dumpster. |
|
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 the hand sink nearest the walk in coolers loosely attached/peeling away from the wall.
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 equipment. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C Provide 20 foot candles of lighting in dish-washing areas and 50 foot candles of lighting in food preparation areas. EHS measured approximately 7 foot candles of lighting around the dish machine and between 10 and 20 foot candles of lighting along the cook line. |