| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
Observed ANSI accredited food handler certification. PIC must have an ANSI accredited food safety manager class.
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. |
|
6
|
2
|
Hands clean and properly washed |
No |
No
|
Yes |
Observed employee use same gloves to crack eggs and handle ready to eat items. Verification required
2-301.14 Wash hands after activities that contaminate them. -P |
|
13
|
3
|
Food separated and protected |
No |
Yes
|
Yes |
Observed eggs stored over sliced tomatoes. Eggs sitting on top of flip top, not in refrigerated portion. Verification Required.
3-302.11(A) Separate the different types of raw animal foods. -Pf |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
Observed raw hamburger in pot for chili at 54 degrees, sitting on butcher block during length of inspection. Improvement from previous inspection.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Observed degreaser not labeled throughout facility. CDI - labeled.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
Observed no variance for 2 compartment sink. PIC stated that the form was sent off.
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed chili cooling in refrigerator with lid on for pickup today.
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
Observed oil not in labeled container.
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
Observed wiping cloth used for cleaning raw egg from counter kept dry.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Observed floor damage throughout facility. Observed ceiling return vent collecting dust and duct work and supply collecting dust.
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. |