| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.12 Certified Food Protection ManagerMust have certified food protection manager present at all times during operation. Observed person in charge not certified. CDI by instruction. Obtain certification before 1/1/14 to avoid 2 point deduction. |
|
11
|
1
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly PresentedAll foods served shall be safe and unadulterated. Observed package of moldy deli ham in flip top prep unit. CDI by discarding.3-202.15 Package IntegrityAll packaged food shall be kept in good condition to protect integrity of contents. Observed many severely dented cans on storage shelf to be used. CDI by discarding all cans and instruction with PIC. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationMaintain separation between raw and ready to eat foods. Observed bag of raw ground beef stored on shelf directly next to cooked rotisserie chickens and above vegetables in walk in cooler. CDI. |
|
19
|
3
|
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 all hot foods 135F and above. Observed many items on hot line, in hot holding cabinet and hot holding unit in store below 135F. See temperature chart. All items were either rapidly cooled or reheated. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingAny potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Foods may be kept for a maximum of 7 days.Observed no date marking of any foods in walk in or reach in cooler. Must have date marking in place by next inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling MethodsRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented where protected. Observed multiple rotisserie chickens in to go packaging with lid tightly secured in walk in cooler. CDI by opening tops of containers. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use LimitationOnce wet or dirty all cleaning towels must be stored in sanitizer in between use. Observed multiple wet/dirty towels on surfaces throughout upon arrival. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all single service items in a manner to prevent contamination. Observed box of single service cups stored on drainboard of raw fish food preparation sink. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-202.11 Food-Contact Surfaces-CleanabilityAll food contact surfaces must be smooth and easily cleanable. Observed multiple severly dented large pots, strainer etc. Also observed deeply grooved cutting boards. CDI by instructing to discard and replace. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact SurfacesGeneral cleaning needed of non-food contact surfaces throughout including shelving, equipment, dry storage containers etc. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Discontinue using plastic crates for shelving. Obtain approved shelving. Properly clean floor along walls, under crates etc. Observed with food debris/residue. |