|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1.50
|
Management and food employee knowledge, and conditional employee; responsibilities and reporting. |
Yes |
No
|
No |
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to relate employee health policy (including 5 major symptoms and illnesses). CDI- Electronic copy and poster was given during inspection. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Employee was marinating raw chicken and proceeded to open WIC door and continue operation without changing gloves. CDI- Employee informed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All chicken in WIC # 1 was recorded above 45F (see chart). Internal thermometer in WIC read 52F. PIC stated unit started to malfunction about 10 minutes ago and an order was already placed. This unit was only used to hold raw chicken. CDI- All raw chicken was moved to WIC # 2. Do not hold TCS foods in WIC # 1 until repaird and maintaining a temp. of 45F or below. VR. |
|
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 Facility is holding most foods under TPHC. During inspection, observed missing or inaccurate times throughout facility including on blanced fries, chicken, grits, etc. VR to ensure TPHC compliance. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Many dry wiping cloths soiled with visable debris.
3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Many in-use wiping cloths stored on table. Store in-use wiping cloths in bucket of sanitizer. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed many NFCS areas in need of cleaning including exterior of ovens, shelves, walls. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed an open personal drink stored on window shelf above prep table. CDI- Drink moved. |
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