| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
Yes
|
No |
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. |
|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drink above customer food in the WIC. |
|
6
|
2
|
Hands clean and properly washed |
No |
Yes
|
Yes |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI-EHS explained proper handwashing and employee has rewashed hands twice, correctly.
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 touch raw chicken bag, then go to prep food. CDI-EHS intervened and employee washed hands correctly. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cup sitting in the handsink. CDI-EHS removed cup. |
|
13
|
3
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish sitting in a chicken sink.-chicken was being prepped and thawed at the 3-comp sink. They have a chicken/meat sink which PIC said they never use. They said they clean it after they use it. CDI-EHS moved fish to the meat sink.
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bag of ham sitting on top of raw, thawing fish. CDI-Ham was voluntarily discarded. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed no soapy water being used to washed, they were rinsing it out with a hose. Not a basin filled with soapy water. CDI-EHS taught employee how to properly fill up basin with warm soapy water.
4-702.11 Before Use After Cleaning - P Observed no sanitizer being used after washing (washing was rinsing down with a hose). CDI-EHS taught employee how to properly fill up basin with sanitizer (quat) and how to test. |
|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of cheese that were stacked above fill line, at 45/46F. CDI- Cheese was gone before EHS left. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
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 Observed 2 milks, and lettuce with no DM. CDI-PIC DM. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P Observed a can of spray paint sitting on top of canned food. CDI-EHS moved spray paint.
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle filled with oven cleaner and the bottle said bleach. CDI-EHS took and sticker and they rewrote oven cleaner on it. |
|
33
|
1
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed 8 bags of fries thawing on a shelf, some were 33F some were 65F. CDI-EHS explained this is too many to ensure cold holding, they moved all but two bags back. PIC said they set these out about 1 hr ago. |
|
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 containers of flour, two containers of sauce with no label. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
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 raw chicken sitting on floor. CDI-Food employee moved to a 3-comp basin |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. |
|
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 ice scoop sitting directly in the ice. Observed a large metal scoop to scoop out raw chicken from a plastic container, scoop had the handle inside. Observed 2 knives stored beside the prep unit, they have a knife rack across from the prep unit. PIC took knives back to be W/R/S. |
|
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. Observed cabinet door falling off at the front. Prep unit had a torn gasket. Front panel missing on the ice machine. Broken shelf being held up by bricks in the dry goods. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed only bleach strips at facility, and the ony sanitizer they had was quat. EHS showed how to properly test quat. VR REQUIRED 6/25/2021. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed low grout throughout facility. |