| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11- At least one person shall be on site at all times that food is being prepared and have an ANSI certification. No one on site had their certificate available at time of inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11- Food shall be protected from contamination by storing raw foods separate from ready to eat food. Observed hamburger patties (raw) stored above shredded lettuce in reach in cooler. CDI by rearranging storage. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A)(1)- Food contact surfaces shall be cleaned to sight and touch. Observed can opener with crusted debris on blade. CDI by setting in 3 comp. sink for cleaning. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1)- Potentially hazardous food being held hot shall be at 135F or higher. Observed gravy in oven at 132F. Employee stated it sits in there before being added to steam table. CDI by reheat to 165 before serving. Suggested time be used or facility purchase another hot hold unit. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2)- Potentially hazardous food held cold shall be 45F or lower. Observed hashbrowns and shredded lettuce both warmer than 45F. CDI by recooling in walk in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18- A food shall be discarded if it exceeds its time allotment as listed on its datemarking tag. Observed a salmon mix dated 2/7-2/14 in reach in cooler. CDI by voluntary discard. Also observed facility marking food for 8 days instead of 7. CDI by instruction. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12(B)- A temperature measuring device with a small diameter probe shall be provided for measuring thin masses. Facility only had old NSF thick stem thermometer on site. Verification required within 10 days. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11- Food packaged in the establishment shall contain required information as stated in 21CFR101. Observed pies available for self service that were not labeled. Employee is going to add ingredient list to cooler door so customers can view it as needed. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-302.11- Food employees may not wear fingernail polish when working with exposed food unless gloves are worn. Observed 2 employees without gloves wearing nail polish. CDI by instruction. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12(A)- Utensils stored in food shall have their handles above the top of the food surface. Observed 2 chili containers using plastic cups without handles to scoop the food. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11- Equipment shall be maintained in a state of repair and proper adjustment. Observed severe leakage in floor and ceiling of walk in cooler. Pan placed under leak. need to repair leaks ASAP - call when taken care of. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
Yes |
5-202.14- Proper backflow prevention is needed for continuous pressure. Observed 3 faucets, one near steam table and one under 3 comp. sink without adequate backflow prevention. Verification required within 10 days. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17- Toilet rooms used for females shall be provided with a covered receptacle. Observed garbage can with no covered receptacle. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11(B)- A suitable facility shall be provided for employee personal items separate from food, equipment, and utensils. Observed 2 coats stored with dry goods and a paint mixer. |