| 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 PIC shall demonstrate knowledge by being a certified food protection manager.
PIC did not provide food safety certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
observed utensils and equipment parts stored inside handsink in starbucks.
CDI items removed. Discussed with PIC the need to keep handsinks clear of storage. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P observed multiple utensils on 3 comp drainboard that were not properly sanitized. CDI by wash, rinse, and sanitize.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer dispenser solution at 0ppm QAC. CDI - PIC replaced dispenser and retested at 400ppm QAC. / |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
observed sliced turkey and chicken breast on sandwich line cooler > 45F.
observed mutiple TCS foods in open air display cooler > 45F. (chicken tenders, chicken wings).
PIC will need to assess cold storage of fried food items in open air display cooler. Starting January 1, cold holding temperature will be 41F.
CDI by voluntary discard by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 multiple open package deli meats without date mark.
CDI by discard by PIC. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf
observed no corrective action for sushi rice tested on variance on previous days. sushi rice had been tested > 4.1pH with no corrective action.
CDI- discussed with PIC the need to ensure staff are following standard operating procedures. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.
observed wiping cloths stored in container 0ppm QAC. |
|
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.
observed food debris build-up inside display coolers/ door tracks.
observed food debris/trash build-up inside storage cabinet in pizza station. |
|
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 dust build-up on ceiling tiles around hvac return vents. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting -
observed light above 3 compartment sink not working. |