| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee cup with no lid being stored on shelve with food ingredients and equipment. CDI PIC removed drink. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.Observed chicken cooking sticks heavily soiled. PIC stated that food employee typically only uses 4-5 sticks each day to cook and most of the sticks were used from Sunday which is a busy day. CDI Cooking sticks pulled to be washed, rinse and sanitized.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave heavily soiled. Make sure to clean every 24 hours.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty equipment being stored throughout establishment; on clean side of pizza baseboards, in the chicken cooking area etc. Make sure items are stored as clean and cleaned as required. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed collard greens without a date marking. Observed chub of turkey not date marked. CDI Products was discarded.
Observed ham date marked for 2/14, ham date marked for 2/08, chipotle chicken 2/19, turkey date marked 2/18. CDI All items discarded. Observed entire salad case with no date marking chart. PIC stated food employee threw away chart today however some items were prepared prior today. VERIFICATION REQUIRED. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza not marked with a end time as per harris teeter procedure and TPHC procedure. CDI PIC labeled all stickers with the discard day. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces that are exposed to spills, splash or other debris shall be constructed corrosion-resistant, nonabsorbent and smooth material. Observed sushi using paper to line shelves in department. Make sure to use material that is nonabsorbent and preferably easy to clean. |
|
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 build-up and debris in sandwich reach in cooler, shelving in wic, gaskets, display case, pizza flip top unit and reach in unit. Make sure to increase cleaning frequency. REPEAT |
|
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 significant dust on ceiling over pizza food preparation area. Make sure to increase cleaning frequency. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (lunch) being stored in single service cabinet. CDI Items were relocated. |