| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
Yes
|
No |
2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager by January 2013. Observed nobody on site with certification. CDI by instruction. Repeat. |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 When to WashGeneral Comment: Employees shall wash hands before doning gloves. Observed 1 employee switch gloves without washing hands. CDI by instruction. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
. 6-301.11 Handwashing Cleanser, Availability\Provide hand soap at each handwash sink. Observed no handsoap at handwash sink in kitchen.6-301.12 Hand Drying ProvisionDisposable towels or other means to dry hands must be available at each handwas sink. Observed disposable towel dispensor not functioning and no towels available at handwash sink. CDI, operator provided towels and soap. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food so that cross contamination is prevented. Observed 1 package of raw shell eggs stored above milk and butter in walk-in cooler. CDI, operator relocated food for proper storage. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
Yes |
Yes
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site and touch. Observed mixer attachments soiled with food debris. Observed handheld utensil stored as clean but soiled. Observed gaurd and parts of slicer blade soiled with dried food debris. Observed 2 cutting boards with black residue stored as clean. CDI, equipment relocated for cleaning. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingReady to eat potentially hazardous food shall be held for 7 days at 41 degrees F and below and 4 days between 42 and 45 degrees F. Observed milk not date mark in walk-in cooler, 1 pan of cooked pasta with a date of preparation of 11/13, 4 chickens with adate of preparation of 11/13 and cut lettuce with a date of preparation of 11/11. CDI, operator discarded food. Improvement made since previous inspection, facility date marking most foods. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7.202.11 Restriction-Presence and UseOnly chemicals that are used for the maintenance of a food establishment shall be stored in a food establishment. Observed 1 bottle of fuel injector cleaner stored in facility. CDI by instruction, improvement made since last inspection. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-201.13 When a HACCP Plan is Required Before engaging in an activity that requires a HACCP PLAN, the permit holder shall submit to the regulatory authority for approval a prepared HAACP PLAN as specified under 8-201.14 and relevent provisions of this code. Submission of a HACCP Plan is required according to law. Observed facility packaging hot chicken broth made with chicken in a glass jar while stille hot in a screw top lid. CDI, operator discontinued process and operator notified that this process is considered an unapproved process and HACCP and VARIANCE is required. 3-502.12 Reduced Oxygen Packaging, Criteria. Except for a food establishment that obtains a VARIANCE, Food establihsment using reduced oxygen packaging shall control for C. Botulinum and Listeria Monocytogenes.and obtain HAACP plan. |
|
30
|
0
|
Variance obtained for specialized processing methods |
Yes |
No
|
No |
8-103.11 Documentation of Proposed Variance and JustificationGeneral Comment: A VARIANCE is required and retained infacility file for Reduced Oxygen Packaging process. Observed glass jars used to can hot chicken broth on-site. CDI by instruction, operator stated he will discontinue process. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-602.11 Food LabelsGeneral Comment: Food packaged in establishment made from 2 or more ingrediants shall be labeled according to LAW. Observed bottles of chicken broth packaged on site without proper labeling. CDI by instruction. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringGeneral Comment: Store single service items in a clean, dry place and 6 inches off of the ground. Observed single service cups stored in crate on ground in back room. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment-EquipmentGeneral Comment: Keep equipment in good repair. Observed rusty shelving in walk-in cooler. Observed light not working in walk-in freezer and 1 light out under hood. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-LightingLighting shall be at least 10 foot candles in walk-in refrigeration units. Observed light not working in walk-in freezer.6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionVentilation systems shall be cleaned so that a nuisance or discharge is prevented. Observed heavy dust builduip on fan of walk-in cooler. |