| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
Observed no certified PIC onsite today. PIC must have passed an ANSI approved, proctored manager's food safety exam.2-102.12 |
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
Observed employees and PIC who did not know the big five illnesses today and could not find a list of them to reference. Handout provided today and will be verified on 6/20/14 that it has been signed by all employees.2-103.11 (M) |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
Observed employee drinks stored next to napkins today. Store employee drinks where they cannot contaminate single use articles, food, food contact surfaces, clean utensils/linen.Drinks discarded today.2-401.11 |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
Yes |
Observed quick handwashing today and all employees observed turned off the water afterwards with their bare hands.Wash hands and exposed arms with warm water for 15-20 seconds, rinse, and dry with a papertowel. Then use papertowel to turn off water to prevent recontaminating hands.Employees discussed this today to correct. Will be verified on 6/20/14 as well.2-301.12 |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
Observed.<150ppm in the sanitizer bucket up front today. Refilled to correct today. Maintain sanitizer at 200-400ppm.4-501.114 |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed pasta salad that had been prepared by boiling pasta and mixing ingredients, that was still not <70F after 2 hours of cooling. Pasta salad in WIC and on line were discarded today.Cool TCS from 135F-70F in the first two hours and down to 45-41F or less in the next 4 hours.3-501.14 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed spinach in the make table today at >45F. Store TCS foods at 45-41F or less. Spinach moved to WIC to quickly cool today.3-501.16 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed a spinach pizza that came out of the oven and after 15 minutes it still had not started to be timed. Observed the tilt procedures posted as saying there is a white board for times to be recorded but there are timers being used instead. A new TILT form must be filled out to describe the process as it actually takes place and follow those procedures.Pizza timed by PIC today to correct.3-501.19 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed speghetti cooling on the front line today. Use approved equipment to cool TCS foods such as using the WIC or add ice to this product. The display line is not designed to cool foods rapidly.Speghetti discarded.Observed pasta salad cooling tightly wrapped and in a large portion today in the WIC. Use approved methods after water is run over pasta such as: shallow food portions, keep uncovered, stir regularly, add ice, put on ice, use ice paddle, etc.3-501.15 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Clean all airdry racks. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
Observed 3 comp. sink and handsink leaking today- repair.4-501.11 Observed a veggie chopper that is not approved- it is for household use only. Equipment must be ANSI certified for commercial use.4-205.10 |