| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
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
No one on site was CFPM or a PIC |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. CDI-Food employee voluntarily discarded food due to temperature abuse. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener with food build-up and ice machine with black build-up |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wakl-in cooler at 51F food at 53F. Prep unit went from 50F to 43F to 40F, cold holding equipment is not working properly, food employee not aware how long it's been warm. CDI-See IS report, facility is closed until units are fixed. |
|
21
|
0
|
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 all food in the walk-in with a datemark of 11/14, including cut cabbage and cooked noodles. CDI- food was voluntarily discarded due to temperature abuse. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility having time procedures but time prcedures were no longer recorded after 11/23, food employee explaiend it's because the manager will not bring them new paper. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed broccoli stored in a box on the floor. CDI-Food employee put on a shelf. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed both colding holding (WIC, prep unit)units not working. Observed ice build-up in the walk-in freezer around the door area. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the front of the prep and the inside shelves sticky and in need of cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall sin need of cleaning.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed 3-comp sink in need of re-sealing, has black build-up, observed prpe units need to be re-sealed. |