| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of food safety training. PIC Dzheylan Radzhabova advised that she is waiting for results from the test/ class that she has taken. PIC also advised that they are currently only preparing foods and no going to open until another manager arrives to location due to being short staffed. Another manager did arrive as inspector was completing typing inspection. Both advised requirement. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. PIC was not able to advise of required reportable illness/ explain company's health policy. CDI- verbal advisement of requirement and also provided copy of example health policy to PIC today via email attachment prior to inspector leaving facility. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened employee beverages stored at cook line on prep surface on shelving over area for preparing chips, and at area for storing foods and preparing lettuce. CDI- all removed by operator. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at back handsink across from 3 comp sink. CDI- papertowels replaced. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations. -P. Quat sanitizer at 3 comp sink at 00ppm also has food debris in it. PIC advised explained process of how sanitizer compartment filled. PIC advised they turn on dispenser and also water at faucet to fill. CDI- Quat at dispenser is at 150ppm-400ppm, explained to PIC that sanitizer at dispenser is already diluted and no additional water from faucet should be added. Compartment emptied; cleaned, and refilled. 4-602.11 Clean the equipment and utensils as required to avoid contamination. Mold build up on tea urn nozzles. CDI- PIC had removed and cleaned. |
|
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 . Chicken bagged and marked for donation. Discussed how donation foods are cooled down with PIC. PIC advised that hot foods are left in container stored in at hot hold on line, left on the counter during clean up of the area until cooled down, then placed in bags, tied, and placed in walk in cooler. CDI- PIC advised of approved methods for rapid cooling. PIC voluntarily discarded the 3 small bags of chicken. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than 10 metal pans stacked wet at utensil station. CDI- method corrected. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Single service cups at the front counter exposed to possible contamination. CDI- verbal correction as to storage/ handling. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. PIC unable to provide test strips for sanitizer. Return visit by 5/4/15 to check for replacement of quat strips. |
|
47
|
0
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in/on unused equipement. Cleaning is needed. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. No shield over light in front beverage cooler. Provide light shield. |