| 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.
2-101.11 PIC shall be present during all hours of operation. -PF
2-103.11 (A)-(L)Person-In-Charge-Duties - PF
Did not observe a certified food protection manager that has control over the food establishment.
PIC shall make sure employees are using proper methods to rapidly cool potentially hazardous foods that are not hot held and not going to be consumed within 4hors; through daily oversight of the employees routine monitoring of food temperatures during cooling. Pf Please refer to #31 for more information. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed 2 different employees not using a protective barrier to turn off the faucet. CDI Each food employee was discussed regarding using a protective barrier.
2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching face then proceed to don gloves. CDI Food employee stopped and directed to wash their hands. |
|
8
|
2
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
Yes |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed significant debris in first hand sink by bakery entrance. Make sure to not use hand sinks for any other use except hand washing. CDI Spoke to PIC regarding this. REPEAT VERIFICATION REQUIRED.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observe no paper towels at hand sink. CDI Paper towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed product comingling with ready to eat food and stored over ready to eat food. CDI Spoke to PIC regarding rearranging to ensure unwashed isn't being stored over ready to eat; will reorganize. |
|
21
|
0
|
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 chicken in back walk in cooler not date marked. Observed meal deals from past weekend items not date marked. CDI Items allowed to be backdated.
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 lunch meat chicken breast date marked for 4/19. CDI Item discarded. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of mean green being stored of shelve with sauces and spices. CDI Bottled moved. REPEAT |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
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 Upon entrance, observed large pan of chicken breast on counter removed from hot holding at 91 degrees. Food employee said that it was getting ready to be moved to the walk in cooler. Chicken had been cooling for aproximately 1 hour. CDI Chicken was moved to walk in cooler, spoke to food employee about making sure to cool large portions of chicken down in a effective method so it will achieve the cooling parameters of 2 hours. Due to intervention, chicken will reach cooling parameters. Observed deli sandwhiches and wraps that were prepared tightly sealed and stacked on top of each other in the walk in cooler; reading above 45 degrees. CDI Spoke to PIC regarding not sealing plastic containers and stacking on top of each other so hot air has a way to vent out. Due to the large amounts of preparation, offered to PIC to use a cooling log to ensure items cool within time frame. |
|
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 wet wiping cloths laying on food preparation counters. Once wet, make sure to store wiping cloths being used for wiping food contact surfaces in sanitizer solution. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service on the floor in back storage room. Make sure to keep single service off the floor. |