| 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. Person in charge is not a certified food protection manager. |
|
2
|
0
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
No |
No
|
Yes |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Employees are trained electronically about Employee Health but are not fully knowledgeable in the symptoms and illnesses they are required to report. Retrain staff using provided Employee Health poster. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
No |
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue. Repeat Non-Compliance. Keep the interior of the ice machine clean. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced tomato and lettuce not cooling fast enough. See item # 31 for additional details. Observed sliced tomatoes and lettuce that had been prepared at 9:30 am cool zero degrees in 20 minutes. Products placed in shallow pans for cooling. Establishment does not have cooling procedure in place. Verification Required. EHS will return within 10 days to verify a cooling process is in place for the items being cooled today. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed sliced deli meats, lettuce, and cheese all above 45 F in make top units. Items in each pan were overfilled and at 41 F below chill line of each pan. CDI. The amount of food in the pans was reduced below the chill line and the extra product was cooled in sheet pans in the walk -in cooler. Remaining product in pans was 41 F. Do not overstack pans in the make top units. The establishment's manual appears to indicate that the pans should only be partially filled. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
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. Person in charge stated that a deli meat and cheese product is held out of temperature on time for 4 hours at the cash registered. PIC was not able to provide Time as a Public Health Control procedures. Verification required. Provide a procedure within 10 days. |
|
31
|
0.50
|
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. Observed sliced lettuce and sliced tomato being cooled in deep/wrapped plastic pans. Products are not cooling at a fast rate. Use sheet pans to cool all tomato, lettuce, deli meat, etc. before wrapping the product for storage. Use the walkin refrigerator or freezer for cooling instead of the reach in units. |
|
37
|
1
|
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 boxes of food stored on the floor. Keep all food stored above the floor. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the ice scoop stored so that the handle was touching the ice. Ensure scoop handles are not stored touching product. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups over stacked at the cash register. Store the cups so that the drinking lip of the cups are not exposed to contamination. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed the hot water being used to wash dishes at 103 F. CDI, hot water added to the solution and temperature increased above 110 F.
4-501.14 Warewashing Equipment, Cleaning Frequency - C. Observed the 3 compartment sink collecting black residue. Keep the dish washing sink free of residue. |
|
51
|
0
|
Toilet facilities: properly constructed, supplied and cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C. Observed no covered trash can in the ladies restroom. Provide a covered trash can. |