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| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
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|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with an expired food certification. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef over salmon and tuna. CDI items relocated.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw salmon stored over crab meat and raw eggs stored inside of container of with bacon. CDI items relocated and bacon discarded. Repeat. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sauce bottle tops soiled with food debris, metal container, slicer blade and ice machine soiled with debris. Repeat. CDI items moved to sink and cleaned on site.
4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed employee use thermometer without first cleaning. CDI item sanitized before using.
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine that was actively washing utensil loads and bottle of sanitzer at 0ppm. Quat sanitizer needs warm, not cold, water to activate. CDI sanitizer changed out and dish machine primed.
4-702.11 Utensils and food contact surfaces shall be sanitized before use and after cleaning.-P. Observed employee clean prep sink after raw chicken prep and did not sanitize. CDI sink sprayed with sanitizer to dry |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mozzerella, provolone, pulled pork, and preportioned turkey and ham stored above chill line in prep top holding above 45F from last night. CDI items discarded. Repeat. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 hard boiled eggs, taco meat, ham, and proscuitto chub, hot dogs, bologne, macaroni and cheese, and broccoli and cheese casserole not dated. CDI items date. Repeat.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed milk from the 3/2 in facility. CDI item discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed containers of bleach, soap, and degreaser not dated. CDI items labeled. Repeat. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in cooler stored on the floor. Repeat.
3-307.11 Protect food from contamination sources not specifically noted by code. Observed facility storing containers of food inside of other unprotected food containers. |
|
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. Observed employee cell phone stored on prep table.
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms soiled with debris. |
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