| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed duties of PIC not met in reference to cooling, proper temperature control etc . Perform duties of PIC. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed proper handwash procedure not being followed such as proper time for washing not followed and hands not dried and faucets turned off with clean hands. CdI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blueberries stored in handsink in front prep area. Handsinks are for handwashing only. CDI by instruction. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blenders for smoothies over prep area not clean. Also observed containers from juicing operation being washed in vegetable prep sink CDI moved washing operation to three compartment sink for wash rinse and sanitizing. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P observed quinoa being cooled in freezer at rate of .5 degrees per minute should be .54 or higher. CDI by instruction. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed hummus in small reach in above 45 degrees unit not plugged in. CdI plugged unit in and moved food to walk in to cool. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
No |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer for juice bag well over 200 ppm chlorine . CDI by instruction. |
|
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 Observed quinoa cooling in large volume in freezer . CDI moved to shallow pan. |
|
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 crackers in unlabled container in rear of facility. CdI by instruction. -0 points- |
|
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 jewelery being worn while food is being prepared. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths stored in sanitizer which was at 50 ppm QAC. CDI refilled. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use juice containers stored on floor in hallway and not protected. |
|
45
|
2
|
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 freezer door broken .
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in rear of facility in need of replacement. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving over juicing area and shelving over juicer in need of cleaning. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair. Observed front handwash leaking and line for ice machine not hitting hub drain and going in floor. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in restroom. -0 points- |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 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. Observed walls in juicing area in need of cleaning from debris from smoothie operation. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 The lIght intensity shall be 50 candles at a surface where a food employee is working with food. Observed light missing in area near soup containers. Replace bulbs. -0 points- |