| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
0 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.
Observed no active managerial control over employees and the facility. Observed violations in hand washing, storage order of meat products, date marking, maintaining access to hand washing sinks, cold holding, and food being protected from contamination. |
| 4 |
0 |
Proper eating, tasting, drinking, or tobacco use |
No |
No |
Yes |
No |
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.
Observed several employee coffee drinks without lids on the prep counters. CDI-The drinks were moved.
*Drinks are acceptable as long as they are kept covered and away from facility food and equipment. |
| 6 |
2 |
Hands clean and properly washed |
No |
No |
Yes |
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 an employee unable to properly wash hands when asked. The employee began washing hands with gloves on. CDI-The employee was instructed to removed gloves and properly washed hands.
*More training is needed. |
| 8 |
0 |
Handwashing sinks, supplied and accessible |
No |
No |
Yes |
No |
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
Observed containers being stored in the hand washing sink, and boxes of product stored in front of the hand wash sink. CDI-The items were removed to allow for access to the sink. |
| 13 |
0 |
Food separated and protected |
No |
No |
Yes |
No |
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw shrimp stored above ready to eat foods in the prep cooler. CDI-The shrimp was moved to the bottom shelf. |
| 20 |
3 |
Proper cold holding temperatures |
No |
No |
Yes |
Yes |
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed the flip top cooler holding food product above 41F. Discussed with the manager about purchasing a new cooler. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE COLD HOLDING IS AT 41F OR BELOW. REPEAT.
Observed a container of cheese and beans cold holding at 61F. CDI-The product was quickly moved to the walk in cooler for rapid cooling. REPEAT. |
| 21 |
0 |
Proper date marking and disposition |
No |
No |
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 several items in the walk in cooler without date labels. CDI-The items were properly back dated. |
| 34 |
0.50 |
Thermometers provided and accurate |
No |
No |
No |
No |
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf
Observed no working thin probed thermometer onsite. Their thermometer had dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS. |
| 37 |
2 |
Contamination prevented during food preparation, storage and display |
No |
No |
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 exposed to splash from the hand washing sink. CDI-The product was removed. REPEAT.
Observed a container of food stored on the ground in the walk in cooler. Ensure product is stored on shelving. |
| 41 |
0.50 |
In-use utensils: properly stored |
No |
No |
No |
Yes |
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed several containers with no handles stored in food product in the walk in cooler. REPEAT. |
| 42 |
0 |
Utensils, equipment and linens: properly stored, dried and handled |
No |
No |
No |
No |
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed equipment stacked wet on the clean equipment shelves. Ensure equipment is fully air dried prior to stacking. |
| 45 |
2 |
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No |
No |
Yes |
No |
4-501.11 Maintain equipment in good repair.
Observed rusted shelving in the walk in cooler. Have replaced.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed deep grooves to the cutting boards. They are no longer easily smooth and cleanable. Have resurfaced or replaced. REPEAT. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
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 cleaning needed to the walls behind the stove area. Have cleaned.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed damaged tiles and missing grout to the floors around the 3-compartment sink and dish machine area. Have repaired. |