| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no certified food protection manager onsite today. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
No |
No
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
No access easy access to kitchen handsink today. One grill was moved but there is another behind it that is still blocking the way. VR within 10 days.
Observed no papertowels at handsink- VR within 10 days. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw ground beef stored above tomato paste and cooked ground beef- cdi raw meat put onto the bottom shelf. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
Yes
|
Yes |
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 2 types of cooked chicken, cooked beef, and garlic and oil mixture that had been made Monday and Tuesday of this week and they did not have a date mark. VR within 10 days.
Dates were on the babaganouj and hummus today. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed desserts stored directly next to a first aid kit with isopropol alcohol and peroxide on top of it. CDI first aid supplies moved to chemical area. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods.
Observed spinach thawing in cold standing water today and cheese thawing at room temperature. cdi spinach put into fridge and cheese placed under continually running/draining cold water.
Approved thawing methods are in refrigeration, in the microwave, in the cooking process, or under continually running/draining 70F or less water. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed gnats in the facility today. The other issue seems to be resolved. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-502.11(A) Maintain utensils in good repair.
Flour scoop is missing most of its handle today.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Small fryer onsite is approved for household use only- not commercial use.
Observed the glass reach in being used to stored TCS foods that are not packaged and it is only approved for pre-packaged, pre-bottled products. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
The whole kitchen needs a deep clean. ex. gaskets, light switches, insides of units, outsides of mixers. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
Observed flour build up on wall shelving, AC unit, and ceiling vents. Observed build up on the floor near the glass display unit. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.
6-303.11 Intensity-Lighting - Ck
Two lights on the hood unit are not working.
The light in the 2 door reach in is not working and is not shatter resistant. |