| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-101.11 PIC shall be present during all hours of operation.-PF Observed no PIC present at start of inspection. REPEAT. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Upon arrival EHS observed employee cutting bread without gloves, leaving his hands in direct contact with ready to eat bread. CDI- Employee was stopped, instruction provided and all bread was discarded. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored directly on top of ready to eat sauces in walk in cooler. CDI- Beef was removed. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy black build up. Clean. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
Yes |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed employee state facility sometimes makes their own yogurt and sometimes they buy it. PIC stated they only buy yogurt and that he only made it for personal use in the past. EHS informed PIC a variance must be submitted and approved to make their own yogurt as it is a specialized process. CDI- Variance application sent to PIC with today's inspection. PIC is to submit invoices for store bought yogurt to EHS. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See # 27. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads cooling in reach in cooler tightly covered. CDI- PIC instructed to vent these items for proper air flow. |
|
37
|
2
|
Contamination prevented during food preparation, storage and display |
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 boxes of raw chicken stored on floor on walk in freezer. REPEAT. |
|
41
|
1
|
In-use utensils: properly stored |
Yes |
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 2 handle of scoops stored in direct contact with rice in 2 rice hot holding units. CDI- Handles were removed from direct contact. REPEAT. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed split in prep unit gasket. Repair. REPEAT. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 tile missing from coving in front of can wash. Repair. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as aprons and rugs stored co-mingles with facility's dry storage items. Designate area for employee items. |