| 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 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no certified training.Also observed employee on front line state she had never used a thermometer before to take temperatures of food. The PIC shall ensure that employees are trained in safe food handling practices. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C: Employees may eat only in designated areas where contamination of food, equipment, or utensils cannot occur. Observed employee eating chicken at front line. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
.2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee put on gloves without washing hands, before going to assembly line to assemble food.2-301.14 Wash hands after activities that contaminate them.-P: Observed employee eating chicken at front line while wearing gloves, remove gloves, then put on new gloves without handwashing. CDI- instruction to remove gloves and wash hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed front handsink inaccessible due to large pot being stored in it. Employees committed repeated handwash violations while sink blocked by large pot. Also observed used and discarded gloves in handsink. CDI- sink cleared and cleaned. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found multiple items in front holding line below 135 F. CDI- items discarded. Refer to temperature chart. |
|
21
|
1.50
|
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 many bags of chicken that had been on front line bagged for Second Harvest, no bags dated. CDI- discard chicken. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
.7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found glass cleaner in bottle labeled "Sanitizer". CDI- discarded. |
|
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 cooking oil bottles, dry condiments not labeled. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
.2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with unapproved ring preparing food at assembly line. |
|
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 door gaskets of some refrigeration doors splitting. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
Repair leak at back of house handsink. Wastewater being spilled onto floor. |