| Violation Item
| Demerits
| Violation Description
| NA | NO | CDI | R | VR |
|
|---|
| 1 |
2 |
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No |
No |
No |
No |
2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification. |
| 6 |
0 |
Hands clean and properly washed |
No |
No |
Yes |
No |
No |
2-301.14 Wash hands after activities that contaminate them.-P Observed employee using cell phone then attempt to put on gloves without first washing her hands. CDI- employee washer her hands. |
| 14 |
1.50 |
Food-contact surfaces: cleaned and sanitized |
No |
No |
Yes |
No |
No |
4-501.114 Maintain sanitizer at correct concentrations. -P Observed QUAT sanitizer solution at 0ppm in 3 compartment sink during use. CDI- solution was drained and refilled to proper concentration. |
| 20 |
1.50 |
Proper cold holding temperatures |
No |
No |
Yes |
No |
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in prep. line cold holding above 41F (see chart). CDI- cheese was transferred to the walk in cooler. EHS recommended adjusting thermostat on unit or having unit service to ensure it can maintain foods at 41F and below. |
| 22 |
2 |
Time as a Public Health Control: procedures and records |
No |
No |
Yes |
Yes |
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed bagels with hashbrowns and cheese on them with a start time of 5:30AM and half and half stored at room temperature with a start time of 5:30PM. EHS also observed facility storing butter at room temperature without a time stamp on product. Facility was also unable to produce TPHC procedures for these items. CDI- half and half and butter were discarded, bagel time was adjusted to reflect time they were made. Procedural template provided today. |
| 39 |
0 |
Wiping cloths: properly used and stored |
No |
No |
No |
No |
No |
3-304.14 Wiping Cloths, Use Limitation - C Observed 2 sanitizer cloths stored outside of sanitizer bucket while not in use. |
| 40 |
0 |
Washing fruits and vegetables |
No |
No |
No |
No |
No |
3-302.15 Wash fruits and vegetables prior to use. PIC indicated vegetables and fruits (tomatoes, cucumber, peppers) are not rinsed/washed prior to cutting. |
| 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 cabinetry in poor repair underneath prep. line. |
| 47 |
0 |
Non-food-contact surfaces clean |
No |
No |
No |
No |
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of shelving unit above prep. line with debris accumulation on it. |
| 49 |
0 |
Plumbing installed; proper backflow devices |
No |
No |
No |
No |
No |
5-205.15 Maintain a plumbing system in good repair. Observed water leaking from 3 compartment sink faucet while water is being used in pre-wash sprayer. |
| 53 |
0 |
Physical facilities installed, maintained and clean |
No |
No |
No |
No |
No |
6-502.12 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 debris accumulation on the ceiling ventilation cover above the walk in cooler. |