| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-102.12 Certified Food Protection Manager. Atleast one employee, must be present at the establishment that is certified in food protection through passing a test part of an ANSI accredited program by January 1st, 2014 or there will be an automatic two point deduction. Observed no one present at the establishment with ANSI accreditation. CDI by instruction. |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11 (M) Person in Charge-Duties. Food employees shall be informed of reportable illnesses and symptoms to inform to the PIC. Observed no form of employee health policy in the facility. CDI printed employee health policy. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash. Food employees shall clean their hands before donning gloves and immediately before engaging in food preparation. Observed employees changing gloves with out washing hands in between and employees start their shift without washing their hands. Repeat. CDI by instruction and one employee washed their hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability. All handwashing sinks shall be provided with a supply of handwashing cleanser. Observed no hand soap at the back handsink in kitchen. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooked PHF shall be cooled from 135F-70F within the first 2 hours of cooling, then 70F-45F within the remaining 4 hours. Observed cooked chicken, pork, and steak (from this morning) at 55F and above. Food had been cooked pre 10am and discarded around 4 pm. Ground beef was 84F. All other foods were 55+. CDI by discarding food items. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed lettuce on ice bath at 52F-41F. CDI PIC took top portion of lettuce and placed it in cooler and put more ice and warmer in ice bath. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods. Cooling shall be accomplished using time and temperature; such as placing food in shallow pans, separating food in smaller portions. Observed ground beef, and steak in tightly covered large containers. Observed pans of ground beef, chicken, and steak stacked on top of each other. CDI by instruction. Repeat. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under subparts 3-301-3-306. Observed container of chips stored on garbage bin behind kitchen line. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints. Food employees shall wear effective hair restraints to prevent hair coming in contact with food. Observed employee in back with out proper hair restraint. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing equipment and utensils shall be adequately air dried. Observed servable utensils on drying rack that are stacked wet. |