| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-101.11 (A) PIC shall be present during all hours of operation. -Pf Observed no PIC upon arrival for or during inspection. CDI: Education provided.
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC)- cold holding violations, sanitizing violation, EH and bodily fluids violations, cleaning violations, etc. CDI: Education provided. REPEAT VIOLATION. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at the time of inspection. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. Food employee unable to locate. CDI: Education provided and EHS provided new copy of EH policy via email. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food waste buildup inside microwave in kitchen. CDI: Food employee cleaned. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high chlorine sanitizer concentration in three compartment sink- 200ppm. CDI: Education provided and solution diluted- 100ppm.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/red buildup forming on plate inside ice machine. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cream cheeses being held above 41F in deli case. Product prepared 07/31/22. Employees not closing door between making sandwiches. Employee stated product placed into unit between 6am-7am. Ambient temp of unit 48F. CDI: Education provided and product moved to freezer for rapid cooling(40F). Observed egg salad and tuna salad being held above 41F in 2-door cooler(F-1). Product prepared 07/31/22. Employee stated product comes in bulk containers and is portioned into trays each morning between 6am-7am. CDI: Education provided and product moved to freezer for rapid cooling(39F). Observed various sliced cheeses being held above 41F in small make table next to grill. Product in metal pan but not sitting down in unit/stored on top of other pans- no cold air touching pan/product. Employee stated product placed into unit between 6am-7am and replaced as needed, used frequently. CDI: Education provided and product placed in bottom portion of unit. REPEAT VIOLATION. |
|
41
|
1
|
Wiping cloths: properly used & stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloths stored on top of prep surfaces. CDI: Employees placed towels in sanitizer buckets. REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white trays/bowls wet stacked above prep sink. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small red cutting board and large white cutting board scored. REPEAT VIOLATION.
4-501.11 Maintain equipment in good repair. Observed lights out in kitchen and back storage room- low lighting. REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan soiled with grease and lint buildup. Observed cardboard being used as shelving on shelf next to large make table. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall behind mop sink. |