| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
Yes |
No
|
No |
2-103.11 (A)-(L) Person-In-Charge shall enusre that utensils are cleaned and sanitized properly and foods are protected from temperature abuse- PF Observed PIC unable to produce written procedures for using TPHC and staff not using TPHC correctly. Time labels not repalced, thus food exceeding the allotted. CDI- instruction provided |
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands immediately before donning gloves- P Observed food employee not wash hands during glove change. CDI- instruction provided |
|
10
|
0
|
Food received at proper temperature |
Yes |
No
|
No |
3-202.11 Ensure Temperatures are maonitored of TCS foods upon arrival. - P,PF Observed raw chicken deivered and not temped. CDI- instruction provided |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11 Maintain Packaged and Unpackaged Food-Separation, Packaging, and Segregation so as to reduce cross contamination, especially from raw proteins - P Observed raw chicken stored over sliced cheese plate in walk in cooler. CDI- reorganized3-304.15 (A) Change soiled gloves Gloves before returning to RTE food prep. - P Observed food employees with gloves hand soiled surfaces in handles and wiping cloths then return to food prep. CDI- instruction provided |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark open, Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date - PF Observed cooked rice, tomatos, and turkey not properly date marked in walk in cooler. CDI- allowed to date mark3-501.18 Properly disposition Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), - P Observed open cream cheese out of date. CDI- discarded |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Maintain written procedures for TCS foods protected by Time as a Public Health Control - P,PF Observed no written procedures for TPHC for hot and cold foods and improper labeling and failure to label at cold bars. VR |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-208.11 Maintain Storage-First Aid Supplies so as not to contaminate - P,PF Observed first aid soultion left over food prep table. CDI- removed to first aid kit |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cool TCS foods using approved and effective Cooling Methods - PF Observed facility failing to properly cool prep items before portioning and storage. CDI- removed to speed cooling; Facility should cool these prep items to 45 F or colder then wrap or stack. Do not combine cooling and storage. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14 Do not store soiled Wiping Cloths on food prep units - C Observed soiled cloths on food prep table. CDI- removed |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.11 Maintain equipment in Good Repair and Proper Adjustment- C Observed cooler door unable to close properly. Repair. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
Yes |
No
|
No |
4-602.13 Maintain Nonfood Contact Surfaces free of debrs accumulation - C Observed excessive debris accumlatuion on handles and cooking equipment. IN Need of cleaning |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
Yes |
No
|
No |
6-201.13 Maintain Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed several ceiling tiles throughoput facility missing and damaged wall in catering storage. |