| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC, Zerabruk Abay; stated that there is no written employee health policy, nor did he have knowledge of reportable illnesses or diseases provided. CDI by emailing PIC Employee Health Policy paperwork. |
|
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 one large dough mixing device stored on a rack with caked on food residue. PIC stated that it was used this morning and is cleaned after use. CDI by returning machine to dish area for wash/rinse/sanitization. Observed another large mixing device stored as clean with a rusty mixing blade. PIC stated that this mixer is no longer used and will be discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 opened containers of dairy creamer and milk opened yesterday morning to PIC, as well as containers of diced tomatoes prepared yesterday with no date marking. All items were observed below 45F. PIC advised that items were just cut / prepared yesterday and usually used by the next day. CDI by PIC date marking aforementioned items as possible that items may be stored more than 24 hours. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed small phial of unknown substance on top rack of the reach in refrigerator, labelled with Arabic writing. PIC stated that it is medication for his wife. CDI by PIC moving medication to the lowest shelf, segregated from other items. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf Observed large amount of preserved, dried meats that PIC states is done in-house. Also observed unknown cheese that PIC states is also produced in-house by fermenting milk with vinegar. CDI by informing PIC of the need for variance paperwork and approval for specialized processing, emailed procedure for procuring a variance with inspection.
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. PIC must provide a HACCP plan for approval by the local health department for specialized processes such as producing cheese and cured meats. PIC was advised that application and HACCP plan are to be submitted to MCHD by July 15, 2015. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . See item #30 in regards to facility drying/ curing meats and making cheese. PIC was advised that process must be stopped immediately until approval from MCHD and state variance committee. Application and templates for HACCP provided to PIC today via email with inspection. |
|
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 a large pot of butter on the stove in the kitchen filled with melted butter. PIC states that the butter is heated up to a liquid state and then spices are added and mixed. Once mixed, the butter is left to solidify in the pot on the stove under no temperature control. CDI by informing PIC to quickly cool TCS foods such as butter in large, shallow pans in his walk in refrigerator, which was done by the PIC. |
|
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 several containers of spices either incorrectly labeled or not labelled at all. CDI- verbal correction to label all. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored where it is not exposed to splash, dust or other contamination. Observed employee foods comingled with customer food in the reach in refrigerator. CDI by PIC moving all employee and personal food to a bottom area, away from customer food. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid of the outside dumpster damaged such that it no longer will close.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed build up of construction materials in the dumpster area. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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 hole in the wall near the stove that needs to be resurfaced, as well as damaged tiles in the kitchen area. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored haphazardly in the reach in refrigerator amongst customer foods. Informed PIC to create an area in the walk in designated for employee foods. |