| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
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. PIC present not certified as Food Protection Manager. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Partially consumed bottled water on prep unit cutting board. Water discarded. |
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P: Observed employee at dish machine moving from the pre-rinse area to the clean utensil side, handling clean utensils with no handwash. CDI- corrected employee; hands properly washed. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels available in prep area handsink. CDI- towels provided. |
|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Roll of raw ground beef stored with fully-cooked ham on storage rack in walk-in cooler. Both items not yet opened. CDI-Ground beef moved to below deli ham. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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
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
Found sliced deli ham and turkey with no date mark. Opened boiled eggs with no date mark. Opened cream cheese with no date mark. Opened milk cartons with no date mark. CDI- all items voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found freshly prepared cole slaw in deep pan, tightly covered, 63F. CDI- cole slaw covering removed, pan moved to freezer for quick cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Raw fish filets thawing in stagnant water in prep sink. Running water provided. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on surfaces in the kitchen. Sanitizer buckets for holding cloths registered less than 150 ppm quat. |
|
45
|
0
|
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.
4-502.11(A) Maintain utensils in good repair.
Observed some cutting boards in need of being replaced. Handles of some utensils beginning to fray, some with melted areas from contact with hot surfaces. Replace damaged equipment and utensils as needed. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle in employee restroom, used by female employees. |