| 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. Observed no certified food protection manager on site. No certificates on site. EHS unable to verify validity of certification. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near 3-comp. CDI: Soap provided. Other fully functioning and available handsinks were within 25ft. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with food debris on them. CDI: Pans were moved to dirty side of the drain board for washing. Observed slicer with some food debris on back of blade. CDI: Blade cleaned.
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with PIC, slicers are fully washed, rinsed, and sanitized once per day.This in use equipment must be washed, rinsed, and sanitized every 4 hours from first use. CDI: EHS discussed procedure with PIC. Facility has been using slicer for less than 4 hours so far today. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads and subs rising in temperature in open air cooler near slicers. CDI: Salads moved to walk in where they cooled at the proper rate. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 a cut turkey chub with a date of 3/7. CDI: Turkey voluntarily discarded. REPEAT VIOLATION previous violation corrected and only one item was out of compliance. Points remained the same. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 salads and subs cooling in open air cooler near slicers while tightly wrapped. CDI: Employee relocated items to the walk in for cooling and items cooled properly. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed dish machine in facility to not be operational. PIC stated that they do not use the machine as it is not consistent in working. Machine is likely not required based on having no seating area. Equipment must be in good working order or removed. If facility wishes to remove the equipment, please call 980-314-1620 and speak with plan review. REPEAT VIOLATION |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on bakery freezer with black build up. |