| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Person-in-charge must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
All employees must know the big five illnesses. Handout provided today. Restriction and exclusion policy is in compliance today for symptoms. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
Front line handsink is not in operation today. Must have hot( 100F ore more) and cold water under pressure . VR in 10 days. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Maintain sanitizer at 50-100ppm. Observed sanitizer in bottle on cook line at >200ppm today- diluted during inspection.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Cool foods from 135F to 70F or less within the first two hours and then down to 45-41 or less within the next 4 hours. Observed stuffing, baked chicken, and cooked pasta cooling for 3 hours or more and none were 70F or less- products discarded today. Use thermometers to ensure foods are meeting cooling timeframes so extra measures can be taken to increase the speed of cooling if needed.3-501.14 Cooling |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods at 135F or more. Observed fried chicken under a warmer that was not on and it was holding at <135F. Chicken reheated to >165F today. Observed baked chicken and broccoli casserole at <135F today in the hot hold cabinet- reheated during inspection. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Date mark all TCS foods that are RTE(ready-to-eat) and held for >24 hours after they are made/opened. Observed multiple items in the WIC in need of date marking today. ex. ox tail, cooked chicken, mac and cheese, cooked pasta, cooked veggies( if not to be entirely used within 24 hours of making the food). Date marking sheet given today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Keep chemicals labeled correctly. Observed bleach in a bottle not labeled today. Observed sanitizer in a degreasor bottle(do not store sanitizer in a bottle that has had a previous chemical stored inside). |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Cool foods using approved methods such as: metal pans, put on ice, shallow food portions, mixing food regularly, ice paddles, adding ice, WIFreezer, leaving uncovered. Observed foods cooling in large quantities, some covered tightly today in the WIC. Observed black eyed peas and green beans with a bag of ice on them today- must use more ice than on bag in the middle of such a large amount of food. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
When clothes are not in-use, store them in santizer. Observed towels stored on counter tops and next to prep sink today. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Clean gaskets to coolers, fryers, equipment handles- build-up present today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Clean the floors under equipment- observed food and debris under fryers today. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Shield lighting in the WIC- no shield on lights today.6-202.11 Light Bulbs, Protective Shielding |