| 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 PIC demonstrates knowledge by being a certified food protection manager. No one with food protection manager certification available until 20 minutes after the start of the inspection. |
|
9
|
1
|
Food obtained from approved source |
No |
No
|
No |
3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf No safe handling instructions for bulk raw meats sold to customers. VR - Will return within 10 days to verify. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef above spices in walk in cooler. CDI - Rearranged with correct storage order. |
|
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 Food containers stored as clean with stickers and sticker residue on the outside of the containers on the drying rack. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw beef in walk in cooler holding above 45F; Staff preparing large quantities of raw meet and have cool door open frequently. CDI - Cooler door kept closed and temps returning to normal. VR - Will return with in 10 days to verify cooler is functioning properly |
|
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 Barbara dated 9-16-16 in reach in cooler; discussion with staff indicated that barbara contains cookied onion. Barbara is cooked and frozen the same day, then thawed for use as needed. CDI - Correctly back dated with the date removed from the freezer. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 Raw meat cooling in bags that are tied closed; cut tomatoes cooling in container with the lid on. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Containers of spices in reach in freezer with no label. Keep these labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Newspapers used to cover prep table where bread is made. Remove absorbant materials from the stainless steel table top. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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. Clean dust from AC vent and surounding ceiling area above the prep table. |
|
54
|
0
|
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. Employee drink and phone on prep table and two drinks on drying rack. CDI - All relocated. |