| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed facility has no staff with food safety manager training at this time. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage, glass of water atop prep unit. CDI- discarded |
|
9
|
1
|
Food obtained from approved source |
Yes |
No
|
No |
(3-201.11 Use food from approved sources only.-P Observed cooked pork BBQ cooked using outside smoker/cooker, non- approved equipment. CDI- product discarded |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple slightly soiled utensils and slicers. CDI- removed to clean |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 cooked gravy cooling from last night at 73 F in walk in cooler. CDI- discarded Repeat Violation |
|
21
|
3
|
Proper date marking and disposition |
No |
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 multiple TCS foods not date marked. CDI- removed to date mark |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 cooked TCS foods cooling in partially covered high volume plastic container in walk in cooler. CDI-discarded Repeat Violation |
|
35
|
0
|
Food properly labeled: original container |
Yes |
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 multiple containers of flour or sugar not labeled. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
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 knife stored between units in kitchen. CDI- removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility cooking pork outside in unapproved cooking equipment. CDI- IN THE FUTURE, THE FACILITY WILL ONLY USE THIS EQUIPMENT FOR OFFSITE CATERING, AS IT MAY NOT BE USED TO PREPARE FOOD FOR A RETAIL FACILITY. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
Yes |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in ladies room. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed multiple areas where floor wall junctions in need of cleaning and repair. |