| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. This became a 2 point deduction January 1 2014. |
|
7
|
0
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
General Comment
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee slicing bread for sandwiches with bare hands. CDI -Bread discarded; employee washed hands and donned gloves. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment
5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handsinks below 100F. CDI - Waterheater adjusted up. Water temped at 103F at handsinks. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rollers in between wire conveyer of pizza oven with heavy build up. Will return within 10 days to verify correction. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 two containers of philly meat with expiration date 5-5. CDI- Discarded. Also, containers of spinach and cooked sausage dated to expire 5-14 which is 8 days counting the day opened; on container dated 5-15. CDI - Sausages relabeled 5-13; spinach relabeled 5-10 and the internal policy says that spinach get 4 days of shelf life. |
|
31
|
0.50
|
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 Observed spinach cooling in walk in cooler in a container that was tightly lidded. CDI - Lid removed to properly cool |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
General Comment
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of pepperoni stored less than 6 inches above the floor. CDI - Relocated to shelf. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
General Comment
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on divider of three compartment sink. Relocate to saniting solution. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
General Comment
5-205.15 Maintain a plumbing system in good repair.- Observed faucet at three compartment sink leaking. |