| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Facility shall have employee with managerial control who is food safety certified. No employee food safety ceritifed on site during inspection. No employee on site with food safety knowledge during part of inspection. Points will be deducted Jan 1, 2014. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
No |
Yes
|
No |
Properly store employee drinks. Observed several employee drinks stored improperly throughout kitchen. CDI-drinks moved. REPEAT |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
Properly wash hands after any activity that may contaminate hands. observed employee using computer and handling money and donning gloves without washing hands. CDI-through education. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
Properly store raw animal products to prevent contamination. Observed raw beef stored above fully cooked chicken breasts in flip top unit. CDI-items discarded due to being out of temperature. Educated. REPEAT |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Food contact surfaces shall be clean to sight and touch. Observed heavy build up on soda nozzles. VR. REPEATChemical sanitizer shall be correct concentration. Observed chlorine sanitzer in 3 compartment sink and buckets registering 0ppm. CDI-remade to correct concentration. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Store TCS food cold at 45F or below. Observed items on prep line such as lettuce and tomato stored above 45F. CDI-items put on ice. Also observed items out of temperature on flip top sandwich unit. Employee stated that items are stored in unit over night and temperature of unit or food items was not checked today. Unable to determine how long items out of temperature. CDI-items voluntarily discarded. VR for both units. REPEAT |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Properly date mark ready to eat, refrigerated, potentially hazardous items held more than 24 hours and no longer than 7 days. No date marking observed in facility. CDI-through education. REPEAT |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Properly label foods for customer self service. Observed cookies on counter for customer self service unlabeled. Items need label of ingredients, major allergens and name of facility/address. See 3-602.11 for more information. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Store sanitizer buckets off the floor. Observed buckets stored on the floor. REPEAT |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
Raw vegetables shall be thoroughly washed before being cut. Observed tomatoes being cut without washing prior. Tomatoes are used in ready to eat form. Employee stated they did not not know if tomatoes are pre-washed are not. EHS unable to determine if tomatoes came pre-washed. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
Yes
|
No |
Properly store clean utensils and single service items. Observed boxes of single service and box of chips stored on floor. Store at least 6 inches off the floor. REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Equipment shall be in good repair. Observed flip top unit and open sandwich line unit not operating properly. Both units holding above 45F. Repair. |