| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction, repeat. |
|
2
|
3
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
Yes
|
No |
2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PImplement and follow an employee health policy. Observed no written or verbal employee health policy. CDI, handout given. |
|
4
|
1
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
.2-401.11 Eating, Drinking, or Using Tobacco - CEmployees shall drink from a closed beverage container if handled to prevent contamination of equipment and hands. Observed 2 employee beverage stored in reach-in cooler over food. CDI, operator relocated beverage |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw shell egg stored over ready-to-eat food in walk in cooler. CDI, operator relocated shell eggs for proper storage. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PGeneral Comment: Potentially hazardous food shall be hot held at 135 degrees F or above. Observed 2 chicken sandwich hot held below 135 degrees F. CDI, operator voluntarily discarded 2 chicken sandwiches. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PPotentially hazardous food shall be cold held at 45 degrees F or below. Observed sausage, pepperoni, and cheeses cold held above 45 degrees F in flip top pizza prep refrigerator. CDI, operator stated items were recently placed in unit and were relocated to walk-in cooler. Repeat. |
|
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 Marking - PFDate mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed container of chili that operator stated was prepared several days ago not date marked in walk-in cooler. Observed no date marking in facility. CDI, operator voluntarily discarded chili. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed steak recently cooked and cooling in a covered container in walk-in cooler. CDI |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness-Hair Restraints - CFood employees shall wear effective hair restraints. Observed food employee not wearing a hair restraint. |
|
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-Storing - CSingle-service articles shall be stored in a clean, dry area. Observed clean single-service spoons stored in soiled cup. Observed single-service cups stored in cabinet that had soil and other debris. Observed single-service lids for coffee cups stored on soiled holster in self service area. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment - CKeep equipment in good repair. Observed flip top prep cooler frozen and not holding proper temperature. The unit had an ambient air temperature of 48 degrees F as indicated by thermocouple. Observed condensation leak in walk-in freezer. Observed rusty shelving in walk-in cooler. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed soil accumulating on shelves throughout facility. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, Walls and Ceilings-Cleanability - CFloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor near warewashing sink with damage and had water collecting.6-501.12 Cleaning, Frequency and Restrictions - CPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed food and soil accumulating on floor inside kitchen, dry storage room and on floor of walk-in cooler. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - CProvide correct lighting intensity. Observed light out in walk-in cooler. Observed low lighting above 3 compartment sink and warewashing area. |