| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. No one present today with the certification. Points will not be deducted until Jan. 2014. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
Yes
|
No |
2-401.11 Eating, Drinking, or Using TobaccoStore employee drinks with a lid and in an area that is below and/or seperate from food, food contact surfaces, clean linen, or to-go materials. Observed an open can of red bull stored above eggs today on the prep table next to the grill- discarded during inspection. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11 Preventing Contamination from HandsObserved an employee shredding carrots today without a glove on the hand that was contacting the carrot. Employee asked to put gloves on today. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain chlorine sanitizer at 50-100ppm. Observed sanitizer bucket at 0ppm today. Do not add soap to this bleach water mixture as it will weaken the concentration. Sanitizer refilled today during inspection. •4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsObserved build-up in the ice machine today in the top section at the chute- sanitized during inspection to correct. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot HoldingReheat leftover food rapidly to 165F or more by using the microwave, oven, or grill. Observed multiple leftovers today stored on the steam table that had not met 165F( see chart) and had been reheating for an hour. Items taken off steam table during inspection and reheated in the microwave. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), DispositionObserved foods being held at 44F in the WIC today. When holding foods between 41-45F, they can only be held for 4 days. Observed boiled eggs and beef stew stored >4 days today and were discarded by PIC.3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved open hotdogs and open chili in need of date marking today. Date mark all TCS foods that are held >24 hours after opening them or making them. Date marking sheet given to PIC today. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
Yes
|
No |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensHealth statement is offered with an asterick on the menu today but it is still unclear which foods are offered undercooked. Recommended to PIC to add at the top of the menu, '*Eggs offered undercooked if requested". Corrected through instruction. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use LimitationWhen wiping clothes are not in-use, store them in sanitizer. Observed wiping clothes stored in multiple areas of the kitchen and being used to wipe off knives and cutting boards, and they had no sanitizer on them. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact SurfacesClean WIC racks and deline the dishwasher- build-up present today. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.13 Backflow Prevention, Air GapProvide a 1" airgap on the prep sink. Flexlible pipe is being used today to drain prep sink and it is directly drained to the floor drain today. PIC stated that a plumber is coming this week to replace spigot and correct the airgap issue. VR in 10 days. |