| 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. Observed no CFPM on site. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 spatulas that were stored clean that were soiled. CDI-Manager took to be washed/rinsed/sanitized |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 cheeses, chicken, in pre unit 1 that were above 41F, were left in prep unit overnight. Obserevd fries slacking at 53F on counter, brought out 30mins ago. CDI-Manager voluntarily discarded the cheeses above 41F and moved the cheeses and fries that were in temp. REPEAT VIOLATION. Suggest adding metal thermometers inside units and a cooling log. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes, ham, turkey, lettuce all made the previous night on prep line with no datemark. CDI-Manager datemarked. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 tomatoes, lettuce made this morning in plastic containers, covered and above 41F. CDI-Manager opened lids to allow for air flow. Observed cheeses that were removed from prep unit 1 that were put in the WIC covered. CDI-Manager opened lids to allow for air flow |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large container of sugar with no labeling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach move across the floor in kitchen area. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 Maintenance-Fingernails - PF Observed both the manager and food employee with long fingernails. |
|
41
|
0.50
|
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 tongs sitting on prep unit lid and prep unit lid was in need of cleaning. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacking in the dish drying area. |
|
43
|
0
|
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 stacks of cups and lids exposed to the public with no plastic boundry for protection. |
|
45
|
1
|
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. Observed both prep unit lids broken and prep unit 1 ( the one that is out of service) has tubes that turn upright and blow cold air. This unit needs to be fixed to where is is holding cold air at 41F or below.
4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cutting boards in need of replacing or resurfacing, heavily scratched, hard to clean. Observed cabinet door broken next to fryer. Observed 3-comp and handsink in need of re-sealing. |
|
47
|
1
|
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 ALL kitchen equipment in need of cleaning such as: shelves, countertops, cervices, top of ovens, rollers on bread oven, prep unit metal bars, doors and inside, WIC shelves. Whole kitchen is in need of cleaning. Will verify when EHS returns for verification. |
|
49
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 Maintain a plumbing system in good repair. Observed the handsink leaking in the kitchen area. VR required 12/27/2019. |
|
53
|
0.50
|
Physical facilities installed, maintained and 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 floors, walls, ceilings in need of cleaning. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two employess set phobe down on prep counters. CDI-Food employees removed phone and cleaned area. |