| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
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 PIC without CFPM certification. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee rinse hands without using scrubbing and using soap. EHS explained to employee correct hand washing procedures. CDI, employee re-washed hands. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
Yes
|
No |
Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse utensils in handwash sink. Observed dish cloth in hand wash sink. EHS explained to PIC that hand wash sinks shall be used for hand washing only. CDI, cloth and utensils removed. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham, spinach, and chicken empanadas hot holding below 135F. PIC states empanadas were cooked that morning. CDI, empanadas were reheated to 165F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella cheese and opened ham package without date mark. CDI, items date marked. |
|
26
|
2
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
Repeat: 7-206.11 Restricted Use Pesticides, Criteria - P Observed two cans of residential pest killer in facility. EHS explained to PIC that pesticides not approved for commercial use shall not be used. PIC states pest control makes visits every 2 weeks. CDI, items discarded by PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken stored on floor in walk in freezer. CDI, boxes relocated to shelves. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed severe damage on door of walk in freezer. Need repair. Observed damaged gasket on walk in cooler door. Needs repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
Repeat: 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed large amount of carbon build around the outside of pots and pans. Need cleaning. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed water accumulation in dry storage area in the back of the facility. Observed no leaks from the ceiling or from plumbing. PIC states water seeps in from the outside and forms puddle in storage area. EHS observed water accumulation on the corner of building on the outside where water could be seeping in. Observed no damaged or wet dry goods inside. EHS advised to PIC that water needs to be cleaned up and facility should find out where water is entering from and have it fixed. |