| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 At least one person (employee) who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proffiency of required information through passing a test that is part of a ANSI accredited program shall be present - no managers with proof of passing exam were present - both staff persons present took training yesterday |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-201.11 (A)(B)(C) & (E), 2-103.11 (M) Employees must be aware of diseases or symptoms requiring restriction or exclusion - district mgr. arrived on site and posted employee health policy, no employees had this knowledge - CDI |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-501.114 Chemical Sanitization concentration - provide quaternary sanitizer at proper strength - observed 2 buckets of sanitizer - solution was cloudy, read 0 ppm in both - sanitizer was dumped and re-mixed - need 200 ppm, CDI |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Potentially hazardous food shall be cooled within 2 hours from 135F to 70F; observed roast beefs (3) wrapped and tightly packed and covered in walk-in at 82.7F, 77.2F, 73.5F after 3.5 hours - roasts discarded and denatured - another roast, also cooked this morning, in display cooler at 68.8F after 4 hours - must actively and properly cool within proper time constraints and without covering to restrict cooling - CDI |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2)(a) & (b) Potentially hazardous foods shall be held at 45F and below - sliced tomatoes overstacked on make line and holding 46-50.2F - REPEAT VIOLATION - must hold potentially hazardous or TCS foods at 45F and below - CDI by removing overstacked tomatoes to cool quickly to 45F and below |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling shall be accomplished by arranging food to provide maximum heat transfer and loosely covered or uncovered if protected from overhead contamination - observed roasts tightly wrapped, packed together, and covered |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
40302.12 (A) Need thermometers in every cooler - observed missing thermometer in reach-in refrigerator |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Cloths in use for wiping counters and other equipment & surfaces shall be held in chemical sanitizer at concentration specified under 4-501.114 - observed numerous wet towels lying on counters and utensil sink |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 After cleaning and sanitizing, equipment and utensils, (A) shall be air-dried or used after adequately draining; found lexan and metal pans nested wet - must completely air-dry prior to stacking |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Storage area and enclosure for refuse shall be maintained clean - observed open dumpster and trash spillage on ground |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-202.11 Light bulbs shall be shielded, coated or otherwise shatter-resistant where there is exposed food, single-service or utensils - observed unprotected glass in meat display case and around beverage station and make table |